Fried Goat Cheese Salad

For the first dinner I made for the BF in the new apartment, I tried to re-create a salad we enjoyed at Vox a while ago.  We shared their Fried Goat Cheese Salad: almond encrusted goat cheese, mixed field greens, red onion, fresh raspberries and balsamic vinaigrette.  It was delicious.  Sometimes cheese is too cheesy for me, but add almonds and fry it and I’ll eat it.

We’ve fried mozzarella before, but never a softer cheese.  I was curious how this would work.  The goat cheese I used was already cold from the store so that was a good start.  I prepared one small bowl with a beaten egg and another bowl with Panko bread crumbs.  I didn’t have any almonds and thought Panko breadcrumbs would be  a good tasty substitute.  It worked really well!  I had extra egg and breadcrumbs after the I finished goat cheese, so I fried a few sticks of zucchini too.  I’ve been on a real zucchini kick lately.  It goes with everything.

I topped a plate of spinach with some candied walnuts, craisins, the fried goat cheese and the fried zucchini.  I dressed the salad with a splash of balsamic.  Confession: the only goat cheese in the little Market I went to in Harvard Square was in a pre-made salad.  The lettuce wasn’t what I wanted, but I bought the whole thing just to get the goat cheese and used my own spinach for my salad.  The candied walnuts and craisins came from the pre-made salad.  My version wasn’t exactly like Vox’s, but it was a nice change to the usual plain salad I would make, without any fried cheese.

I made garlic bread by slicing a loaf of bread in half length-wise, slathering on some margarine, and sprinkling with garlic powder and basil.  I then put the bread halves back together, wrapped in tin foil, and toasted until slightly browned.

I made a simple pasta dish similar to this one, with roasted grape tomatoes, olive oil, salt, pepper, and Parmesan cheese.

Have you ever tried to re-create a restaurant recipe at home?  Share your stories!

PS – looks like Vox is having 50% off their dinner menu during September

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