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Market Green Salad with Crispy Goat Cheese Nuggets

Straight from the market, this fresh summer salad is perfect alongside your grill.

Course Salad, Side Dish
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients

Goat Cheese Nuggets

  • 10 oz goat cheese
  • 2 eggs, slightly beaten
  • 1 cup panko breakcrumbs
  • 2 tsp sea salt
  • 1 tsp organic cane sugar
  • 1 tsp crushed red pepper flakes
  • 2 Tbs local honey

Dressing

  • 1.5 Tbs local honey
  • 1.5 Tbs Balsamic vinegar
  • 1/3 cup extra virgin olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

Salad

  • 7 cups Killarney Mesclun Salad Mix
  • 2 cups Kerr Sunflower Microgreens
  • 1/3 cup radishes, thinly sliced
  • 2 Tbs fresh parsley, chopped
  • 2 Tbs Rider oyster mushrooms, chopped
  • 1.5 cups Emerald Dreams organic blueberries

Instructions

  1. Preheat the oven to 450° F. Grease a baking sheet.

  2. Shape the goat cheese into 20 similar-sized balls. Whisk the eggs in a small bowl. Combine the panko, sugar, salt and pepper flakes in another bowl. Dip the cheese balls first into the egg, then the breadcrumbs, to coat. Chill in the fridge for 10-15 minutes, then place on the prepared sheet and bake until golden, about 8-10 minutes. Remove from oven and drizzle with honey.

  3. For the dressing, whisk the honey, vinegar, and oil in a bowl and season to taste.

  4. Combine all the salad ingredients in a large bowl and toss, or you can layer them.

  5. Serve the salad in individual bowls tossed with the dressing and nuggets on top, or set out for guest to serve themselves. Enjoy!