Raspberry and Crispy Goat Cheese Salad

Crispy goat cheese rounds act as both the cheese and the crouton in this fresh salad.

Serves: 8Prep: 5 minutesCook: 2 hours 20 minutesTotal: 2 hours 25 minutesDifficulty: Medium

Serves: 8


  • 1⁄4 cup all-purpose flour
  • 1 large egg, beaten with 1 Tbsp. water
  • 1⁄3 cup breadcrumbs
  • 8 ounces garlic and herb goat cheese
  • 16 ounces mixed spring greens
  • 2 pints raspberries
  • Bottled balsamic vinaigrette


  • Line a small pan with parchment paper; set aside. Place flour in one bowl, beat egg in a second bowl and breadcrumbs in a third.
  • Form goat cheese into 16 small balls; flatten slightly into a disk. Coat cheese in flour, dip in egg and coat in breadcrumbs. Place on prepared pan. Freeze 2 hours or overnight.
  • When ready to serve add greens and raspberries to a serving bowl. Toss with desired amount of balsamic dressing
  • Heat about 1” of oil to 360°F in a pan over medium heat. Adjust heat as need to maintain the temperature.
  • Add cheese and fry about 30 seconds until golden and crisp. Drain briefly on a plate covered with paper towels.
  • Top salad with crispy cheese.
  • Refrigerate leftovers.