For my birthday last January, my family took me to Frazer’s Restaurant & Lounge which is in the Soulard area in the city of St. Louis. This restaurant sits in the shadow of the Anheuser-Busch Brewery.
The food was fabulous. I started off with a Goat Cheese Salad. I have been dreaming about this salad ever since. I love goat cheese, and this salad was topped with a disc of goat cheese coated in nuts and fried. I asked for the recipe, but they didn’t give it to me. I am always asking restaurants for their recipes, but I never get them. If I really love something I’ve had somewhere, I will just experiment until I get it close or make it even better.
A month or so ago, I was watching The Food Network and Anne Burrell made Wilted Bitter Greens with Crispy Walnut Goat Cheese. I didn’t care much about the wilted bitter greens, but I watched her make the fried goat cheese. Okay, I was on my way to making my version of the Goat Cheese Salad.
I followed her instructions for the Crispy Walnut Goat Cheese part of the recipe except that I had a 16 ounce log and made 8 goat cheese patties rather than 6. I didn’t increase the amounts of the coating mixture, and there was enough to cover all 8 pieces of goat cheese. For the 4 slices of Pullman loaf bread, I used 1 cup of bread crumbs that I had made previously from some leftover French bread.
For the salad, I tossed together a mixture of spring greens and Boston lettuce. I sliced some Roma tomatoes and mushrooms and added them to the top. I then mixed up a white Balsamic viniagrette dressing – I had just had this dressing on a salad over the weekend. I still have work to do to perfect the dressing, but it was the perfect type of dressing to go with the fried goat cheese.
Spring Green Salad with Fried Goat Cheese.
Now, my hubby does not really care for goat cheese. But he liked these. They were even good eaten on their own, but they really are nice to eat with a salad. You get a warm bite of creamy, tangy, crunchy fried goat cheese along with your crispy salad greens. Yummy!
