Okay, this is my Seasonal Potluck transition post. Since June was the month of strawberries and one of July’s featured ingredients is blueberries. I did not get all the posting I had planned done this week, so I decided this recipe could do double duty of showcasing June and July ingredients! This month Betsy and I are featuring blueberries and zucchini since there’s just too much good produce to only use one ingredient this month! Remember to check our link parties here and here to get some great recipe ideas and share too!
I recently came across this honey goat cheese at Trader Joe’s. AMAZING! I could honestly just eat it right out of the package with a spoon. I didn’t. Well maybe just a little bit. Anyway, I thought the slight sweetness of this goat cheese would pair nicely with a fruity salad. This goat cheese would also work great with the strawberry goat cheese quesadillas I made last month. There’s such a nice flavor though it would be just fine spread on a cracker or sliced baguette.
Berry Salad with Fried Goat Cheese, drizzled with orange rose-nectar vinaigrette, 2 servings
Adapted from Love & Olive Oil
1 tablespoon olive oil
1 medium shallot, finely chopped
3/4 cup freshly squeezed orange juice
2 teaspoons grated orange zest
1/2 teaspoon Dijon-style mustard
1 teaspoon honey
1-1/2 tablespoons rose nectar or 1 1/2 tablespoons honey plus 1/2 teaspoon rose water
1-1/2 tablespoons champagne vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
6 ounce log fresh goat cheese
1/4 cup flour
1 egg, beaten with 1/2 teaspoon water
2/3 cup panko crumbs
1/4 cup ground almonds
1/8 teaspoon salt
3 to 4 tablespoons vegetable oil
3 cups lettuce mixture of your choice
1/cup fresh blueberries
1 pint fresh strawberries, cored and sliced
sliced almonds, for garnish (optional)
To prepare dressing, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the shallot and sauté until softened, about 1 minute. Add the orange juice and zest. Raise the heat to medium-high and continue cooking, stirring occasionally, until the mixture thickens to a syrupy consistency, about 5 to 7 minutes.
Transfer the juice-shallot mixture to a small bowl and combine with the mustard, rose nectar, honey, vinegar, salt and pepper. Gradually whisk in the olive oil. Taste and adjust seasoning if necessary. Set aside.
In a small dish, combine the panko crumbs, ground almonds and salt. Place the flour, egg and panko-almond mixture in three separate shallow dishes.
Slice the goat cheese log into 4 rounds. Coat the goat cheese slices in flour, dip in the beaten egg, then coat with the panko-almond mixture. Press the cheese rounds lightly into the crumbs mixture to make sure that they adhere well and set them aside while you assemble the salads.
Wash and dry the lettuce and tear them into bite-sized pieces if you don’t buy lettuce out of a bag like I do. Toss to combine and divide amongst two salad plates. Arrange the strawberry slices and blueberries on top of the lettuce and garnish with a few sliced almonds. Set the dishes aside.
In a large skillet, heat the vegetable oil over medium-high heat. Add the cheese rounds in a single layer and fry until light golden-brown on the first side, about 2 minutes. Being very careful not to break the crust, turn the rounds over and fry for another 2 minutes. Transfer to a paper towel-lined plate to blot any excess oil.
Arrange two of the rounds in the center of each salad plate. Drizzle with the vinaigrette and serve immediately.