Spring Greens with Candied Meyer Lemons and Spicy Fried Goat Cheese
Looking for a fresh and delightful dish? The Spring Greens with Candied Meyer Lemons and Spicy Fried Goat Cheese combines vibrant greens, sweet candied lemons, and crispy goat cheese for a truly memorable salad. Perfect for spring gatherings or a light dinner, it’s a must-try!
Equipment
- Skillet
- Frying Pan
- Whisk
- Peeler
- Large Pot
- Saucepan
- Grater
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
Ingredients
- 2 pieces Meyer lemons sliced into 1/4 inch rounds (I prefer organic when eating the rind)
- 2 cups sugar
- 2 cups water
- 2/3 cup seasoned bread crumbs
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes
- 1 8-ounce log goat cheese sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1 large egg lightly beaten
- 8 cups spring greens
- 1 pint grape tomatoes quartered
- 1/2 cup walnuts toasted
- 1/4 cup champagne vinegar
- 2 tablespoons honey
- 1/2 teaspoon freshly grated ginger
- 1 clove garlic freshly grated
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup olive oil
Instructions
- Begin by carefully removing any large seeds from the Meyer lemon slices. This ensures that every bite is pleasant and free from any unpleasant crunch. It's a simple step that makes a big difference.
- In a medium saucepan over medium-high heat, combine the water and sugar and bring to a boil. As the mixture comes to a boil, whisk continuously until the sugar has completely dissolved. The syrup should be clear and bubbly.
- Once boiling, gently add the lemon slices into the pot. Reduce the heat to medium-low, so the mixture is just simmering. This slow cooking allows the lemons to become tender and aromatic, typically about 30 minutes.
- After about 30 minutes, keep an eye on the lemon peels as they should turn translucent. When this happens, remove the pan from the heat and let the slices cool completely in the syrup. This cooling period helps the lemons absorb even more flavor.
- Once cooled, transfer the candied lemon slices to a wire rack to allow them to dry completely. You can save the syrup for future use as it’s a fantastic sweetener!
- Next, in a bowl, mix together the bread crumbs, garlic powder, and red pepper flakes. This mixture will create a flavorful coating for the goat cheese.
- Now, heat a skillet over medium heat and add the olive oil. While it's heating, dip each slice of goat cheese first in the beaten egg, coating it well, then into the breadcrumb mixture. Press gently to ensure the crumbs adhere well.
- Once the oil is hot, carefully place the coated goat cheese slices into the skillet. Fry until they are golden brown on both sides, about 1 minute per side, but be cautious not to melt the cheese completely. Enjoy that lovely sound of sizzling!
- Once cooked, remove the goat cheese from the skillet and set aside on a paper towel to absorb any excess oil while you prepare your salad.
- In a large bowl, toss together the spring greens with a generous amount of the dressing made from champagne vinegar, honey, ginger, grated garlic, salt, and pepper. Make sure every green leaf is coated well!
- Next, add in the grape tomatoes and warm walnuts, mixing gently. This adds depth and flavor to the salad. You want every bite to be a burst of flavor!
- Finally, to serve, arrange the candied lemon slices and fried goat cheese on top of the salad. Drizzle with any leftover dressing and serve immediately. This dish is best enjoyed fresh!
Notes
- Tip 1: Store leftovers in an airtight container in the fridge for up to two days, but note that the goat cheese may lose its crunch.
- Tip 2: Avoid freezing the salad due to fresh ingredients, particularly the fried goat cheese.
- Tip 3: Pair this salad with grilled chicken for a complete meal, adding protein to the mix.
- Tip 4: For alternative flavors, consider substituting goat cheese with feta or adding fruits like strawberries.
- Tip 5: Candy the lemons a day in advance to save time on serving day.