Spinach Salad and Fried Chèvre
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
If you love spinach salad, try it topped with crispy, gooey panko crusted fried goat cheese! This topper takes it to a new level!
- 12 ounces fresh baby spinach
- 4 hard boiled eggs peeled
- 1/3 cup red onion thinly sliced or diced
- 8 mushrooms thinly sliced
- 7-8 slices bacon diced
- 4 campari or plum tomatoes cut into wedges - or 1 cup grape/cherry tomatoes, halved
- 1 cucumber peeled, seeded and sliced into half moons
- 4 ounces goat cheese
- 1/2 cup panko or dry breadcrumbs
- 3 tablespoons olive oil
for the vinaigrette
- 2 tablespoon hot rendered bacon fat
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 large shallot minced
- 2 teaspoons dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- special equipment: unwaxed unflavored dental floss
Heat a skillet over medium- medium high heat and add chopped bacon. Cook, stirring occasionally until bacon is browned and crisped. Transfer the bacon to a plate lined with paper towels and set aside. Reserve 2 tablespoons of rendered bacon fat for the dressing.
Add the spinach, onion, mushrooms, tomatoes and cucumber in a salad bowl or arrange on a platter.
Peel the eggs and slice them into quarters - set aside.
Make the dressing
Add the bacon fat, olive oil red wine vinegar, shallot, dijon mustard, salt and pepper in a small bowl. Whisk to emulsify and set aside.
Slice the goat cheese with the dental floss. Lay the floss flat on a cutting board. Place the goat cheese on top of the floss and cross the ends of the floss. Continue to pull the ends until it cuts off an even slice. Repeat with the remaining goat cheese.
Place the bread crumbs in a dish and place goat cheese slices on top, lightly pressing the bread crumbs into the cheese. Flip the cheese and coat the other side with the bread crumbs.
Heat olive oil in a heavy skillet over medium high heat. Add the goat cheese rounds and cook for 1-2 minutes on each side until just browned. Transfer to a paper towel lined dish.
If the rendered bacon drippings have started to congeal, microwave the dressing for 10-15 seconds to warm it and stir again to emulsify. Pour the warm dressing over the salad and toss to combine. Divide the salad onto 4 plates. Sprinkle each salad with bacon. Divide eggs among the plates and top each salad with the warm goat cheese. Serve.
Calories: 516kcal | Carbohydrates: 19g | Protein: 15g | Fat: 42g | Saturated Fat: 12g | Cholesterol: 208mg | Sodium: 628mg | Potassium: 720mg | Fiber: 3g | Sugar: 4g | Vitamin A: 9045IU | Vitamin C: 32.9mg | Calcium: 169mg | Iron: 4.1mg