Grilled Goat Cheese Salad

© Nick Young 2011

This is a lovely salad refreshing for the summertime, or just as a reminder of summer on one of these icy winter days!

1 half inch slice of bucheron goat cheese

2 cups of the salad greens of your choice

1 quarter cup toasted pinenuts

1 quarter cup dried cranberries

1 egg

1 quarter cup flour

2 cups breadcrumbs

Balsamic Dressing

3/4 cup extra virgin olive oil

1/4 cup balsamic vinegar

2 heaped tsp dijon mustard

2 cloves garlic, crushed

pinch of salt
(Alternatively, a raspberry vinaigrette works well with this.) 

Lay out three dishes with the flour, egg and breadcrumbs (It's better to use dried breadcrumbs than fresh).


Coat the cheese with the flour and dredge through the egg and coat with the breadcrumbs. Make sure the cheese has a nice coating of crumb, you can put it back through the egg and breadcrumb one more time if necessary.


Place the breaded cheese on a cookie sheet and grill under a broiler until golden brown on both sides.


Toss the salad, cranberries, pinenuts and dressing together, arrange on the plate and place the grilled goat cheese on top and serve.


Enjoy!