Orange Salad with Pan-Fried Goat Cheese

OPEN KITCHEN with NATHAN SCOTT

Orange Salad with Pan-Fried Goat Cheese

The trick here is to not overcook the cheese. If you fry it for too long, it will end up dry and crumbly.

Ingredients

            Serves 4

	2	bunches (about 8 ounces) watercress or arugula, well washed and dried
	2	large oranges, peeled and segmented
	3 – 4	radishes, trimmed and thinly sliced
	½	cup extra-virgin olive oil
	2	tablespoons balsamic vinegar
	1	tablespoon Dijon mustard
		Kosher salt and freshly ground black pepper
	1	cup Panko breadcrumbs
	2	teaspoons dry parsley
	1	teaspoon garlic powder
	2	small logs (about 6 ounces each) goat cheese, cut into ¾-inch slices
	1	large egg, lightly beaten

Directions

1.    In a large mixing bowl, toss the watercress or arugula together with the oranges and radishes.  Then, in a small mixing bowl, whisk ¼ cup of the olive oil together with the balsamic vinegar and Dijon mustard.  Season the vinaigrette to taste with salt and black pepper.  Cover both bowls with plastic wrap and keep refrigerated until ready to serve.

2.    In a shallow baking dish, toss the breadcrumbs together with the dry parsley and garlic powder.  Season the mixture well with salt and black pepper.  Dip the individual slices of goat cheese in the beaten egg, allowing any excess egg to drip off.  Dredge the goat cheese in the seasoned breadcrumb mixture, being sure to coat all sides of the cheese well in the breadcrumbs.

3.    Heat the remaining ¼ cup of olive oil in a skillet set over medium-high heat until hot, but not smoking.  Arrange the breaded goat cheese in the hot skillet and pan-fry, turning occasionally, until golden brown on all sides, about 1 to 2 minutes per side.  Remove the goat cheese and drain on a paper towel-lined baking sheet. 

4.    To serve, divide the prepared salad between 4 serving plates.  Drizzle the salad with the balsamic vinaigrette.  Then, top each salad with 3 of the pan-fried goat cheese slices.  Serve immediately.