Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette
August 13, 2024 by Kimberly
Indulge in this irresistibly crunchy, savory-sweet salad that’s bursting with flavor. Each bite is a vibrant mix of textures and tastes, making it the ultimate comfort food meets gourmet delight.
30 MINUTES
EASY
OMNIVORE
INT.
714 PER PORTION
COMFORT FOOD
EVERYDAY
LUNCH
DINNER
SPRING
SUMMER
ABOUT THE RECIPE
Imagine sitting down to a salad that feels like a hug on a plate – some warm components, some crispy ones, and bursting with flavors that dance together perfectly. The savory crunch of caramelized bacon paired with the creamy, tangy goat cheese is an experience in itself. Add in the fresh burst of blackberries, crisp cucumber, and the subtle sweetness of pear, and you’ve got a dish that’s not just a salad but a full-on flavor journey.
How to serve
This salad is perfect as a main dish or a side, but honestly, it’s so good you’ll want to make it the star of the meal. Serve it on a large platter, allowing all those gorgeous colors to pop. Drizzle the blackberry balsamic vinaigrette just before serving for that fresh, tangy finish. Pair it with a light white wine or sparkling water with a splash of lemon, and you’ve got yourself a meal that feels like a treat.
How to store
If you’ve got leftovers, store the salad and dressing separately to keep everything crisp and fresh. Place the salad in an airtight container in the fridge, and it should stay good for about 1-2 days. The vinaigrette can be stored in a jar for up to three days.
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Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette
- Total Time: 30 min
- Yield: 2 1x
Description
Recommended Equipment
- tall container
- hand blender
- sharp knife
- cutting board
- three deep plates
- small frying pan
- oven
- salad bowl
Ingredients
VINAIGRETTE
- 50 grams blackberries
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1 garlic clove
- salt, pepper & cayennepepper to taste
GOAT CHEESE
- 100 grams goat cheese
- 2 tbsp all purpose flour
- 1 egg
- 2 tbsp breadcrumbs
- 2 tbsp panko
- 1 tsp dried thyme
- clarified butter for frying
BACON
- 50 grams bacon
- brown sugar
SALAD
- 150 grams mixed green salad
- 50 grams blackberries
- 1 small red onion
- 2 tbsp pecan nuts
- 1/4 cucumber
- 1/2 pear
- 2 radishes
- chives
Instructions
- In a tall container, add all the ingredients for the vinaigrette and blend with a hand blender until you get a smooth dressing. If it seems too thick, you can add 1-2 tablespoons of cold water. Place it in the fridge until ready to use.
- Next, cut the salad into bite-sized pieces, wash thoroughly, and place in a salad bowl. Wash the chives thoroughly as well, and cut them into fine rings.
- Wash and dry the radishes, cucumber, and pear. Peel the red onion. Slice everything thinly and distribute over the salad, along with the blackberries.
- Preheat the oven to 180°C / 350°F. Lay the bacon strips on a sheet of baking paper and sprinkle each strip with about 1/2 teaspoon of brown sugar and a pinch of cayenne pepper. Bake for about 10 minutes or until the sugar has melted and caramelized.
- Now prepare three small deep plates. Fill the first one with wheat flour, beat an egg with salt in the second, and mix breadcrumbs, panko, and thyme in the third. Cut the goat cheese into thick slices, then coat each slice first in flour, then in the egg, and finally in the breadcrumb-panko mixture. Press everything down firmly.
- Take the bacon out of the oven and let it cool. Once cooled, tear it into pieces and sprinkle over the salad.
- Heat some clarified butter in a pan and fry the goat cheese rounds until crispy on all sides. Place them on the salad.
- Finally, sprinkle a bit of chives on top as a garnish. Drizzle the vinaigrette over the salad just before serving.
- Cook Time: 30 min
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