Mixed Greens with Roasted Cherry Tomatoes and Fried Goat Cheese Croutons

By margiekyle

Ingredients

• Produce
• 1 cup Cherry tomatoes
• 6 cups Greens, mixed
• 1 Pear, ripe
• 1 Shallot, small
• Refrigerated
• 1 Egg, large
• Condiments
• 1 tsp Country dijon mustard
• 1 tsp Honey
• Baking & Spices
• 1/4 cup All-purpose flour
• 2 Kosher salt and freshly ground black pepper
• Oils & Vinegars
• 1/4 cup Champagne vinegar
• 1 Olive oil
• 1/2 cup Olive oil
• 3/4 cup Vegetable oil
• Nuts & Seeds
• 1 cup Pecans
• Bread & Baked Goods
• 3/4 cup Panko breadcrumbs
• Drinks
• 1/4 cup Orange juice, freshly squeezed
• Dairy
• 1 8-ounce log goat cheese

Preparation

Step 1

For the salad: Place the tomatoes on a baking sheet, drizzle with some olive oil and sprinkle with salt and pepper. Roast until tender and starting to brown, about 20 minutes. Let cool.

Meanwhile, toast the pecans in a large skillet over medium heat, tossing occasionally, until fragrant, 3 to 4 minutes. Let cool, then chop.

For the vinaigrette: Whisk together the champagne vinegar, orange juice, honey, Dijon and shallot in a medium bowl. Slowly whisk in the olive oil; season with some salt and pepper.

For the goat cheese croutons: Heat the vegetable oil in a medium skillet over medium-high heat. Slice the goat cheese into 8 equal rounds. Add to 3 shallow dishes, the flour, egg and panko. Coat each goat cheese round with flour, then egg and then panko, shaking off excess, and fry until golden on both sides, about 1 minute per side. Transfer to a paper-towel lined rack or plate.

To assemble the salad, toss the greens, pear, pecans and tomatoes in a large bowl. Drizzle with some vinaigrette and gently toss to fully combine. Divide the salad among 4 salad plates, top each with 2 goat cheese croutons, and serve.