Chef Mark celebrates Easter salad with crispy goat cheese

Yahoo

19-04-2025

By Certified Executive Chef Mark Shoopman, CEC, CFBE
This recipe will yield 4-5 nice salads.
2 heads Baby Artisan lettuces, torn into bitesize pieces
1 cup Cherry tomatoes, halved
1 cup Red onion, Julienned
1 cup Fresh strawberries, Cleaned, hulled and sliced or quartered
1 cup Fresh raspberries
1 cup Fresh blueberries
1 cup Fresh blackberries
1 cup Baby Sweet bell peppers, yellow, red, orange, thinly sliced
Chill all ingredients until service.
8 ounce Log of Goat Cheese, sliced into 1 ounce medallions
2 each Egg whites
¾ cup Panko breadcrumbs
Pinch Sea salt and pepper
1 tablespoon Olive oil
1 tablespoon Salted butter
Slice the goat cheese into ½ inch slices. Dip into the egg whites and then coat with the panko breadcrumbs seasoned with salt and pepper. Place in the refrigerator for 15 minutes to firm up. In a medium size skillet, heat the olive oil and butter until it shimmers over medium-high heat. Place the goat cheese medallions in the skillet and brown quickly on each side until golden. They need not be melted in the middle just warmed through. Remove from skillet and keep warm for service.
¼ cup Red wine vinegar
¼ cup Raw Unfiltered organic honey
2 each Garlic clove, minced or mashed
¾ cup extra virgin olive oil
1 each FRESH lemon juice from 1 small lemon
1 teaspoon Dijon mustard
To taste Kosher or sea salt
To taste Freshly ground black pepper
Finely mince or mash the clove of Garlic. Combine all ingredients in a mason jar and shake vigorously until well blended. If you wish, you can emulsify in a blender. Chill until ready to use. Give it a few more shakes to mix before using.
Toss the salad greens in the chilled dressing. On chilled salad plates, carefully mound the lettuce and them artfully arrange all the other ingredients on top finishing with the warm goat cheese medallions and serve.
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