Fried Goat Cheese Salad |
Print Recipe
5 from 4 votes

Fried Goat Cheese Salad

Warm crisp Fried Goat Cheese Salad with apples, walnuts and greens. This perky salad recipe is easy to make, but looks and tastes elegant.
Prep Time15 mins
Cook Time4 mins
Total Time19 mins
Course: Salad, Side Dish
Cuisine: American
Servings: 4
Calories: 741kcal
Author: Sommer Collier


For the Apple Vinaigrette:

  • 1/2 large Granny Smith apple, peeled
  • 1/4 cup champagne vinegar
  • 1 teaspoon fresh grated ginger
  • 1/2 teaspoon Dijon mustard
  • 2 teaspoon honey
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup vegetable oil + extra for frying

For the Fried Goat Cheese:

For the Salad:

  • 10.5 ounces soft goat cheese (1 log)
  • 5 ounces herb salad mix
  • 1 1/2 Granny Smith apples julienned
  • 3/4 cup toasted walnuts


  • Do ahead: Slice the goat cheese log into ten to twelve ½ inch rounds. Wrap them in plastic wrap and place them in the freezer for at least 1 ½ hours.
  • In a blender, puree the first 7 ingredients of the vinaigrette until smooth. Then slowly add ½ cup oil to the dressing until emulsified.
  • Prepare 3 pie pans: one holding buttermilk whisked with egg, one with flour mixed with white pepper, and a third pan with panko.
  • Place a small skillet over medium heat. Add enough oil to thoroughly coat the bottom of the skillet, about ¼ inch deep. While the oil is heating, prepare the salad plates by piling salad greens on 4-6 plates, topped with julienne apples and toasted walnuts. (Chilling the plates ahead of time is a nice touch!)
  • When the oil is hot, quickly dip the frozen cheese rounds into the egg mixture, then flour, egg mixture again, then panko. That’s right, 4 dips in all.
  • Place them into the skillet around the outer edges first, and fill the center last. Pan-fry the cheese for 1 ½ to 2 minutes per side until it reaches a golden brown color. Flip with a small spatula. Remove the fried cheese and place it on a paper towel to absorb the extra oil. Repeat with extra cheese if needed.
  • Drizzle each plate with granny smith vinaigrette and place 2-3 fried cheese rounds on top of each salad. Serve while the cheese is warm!


Serving: 1cup | Calories: 741kcal | Carbohydrates: 34g | Protein: 22g | Fat: 59g | Saturated Fat: 35g | Cholesterol: 76mg | Sodium: 842mg | Potassium: 331mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1290IU | Vitamin C: 12.7mg | Calcium: 178mg | Iron: 3.5mg