Pistachio Crusted Goat Cheese Medallion Salad
Pistachio crusted goat cheese medallion salad has elements of creamy, salty, and crunchiness all in one bite! The crisp citrus vinaigrette makes this no ordinary salad.
Servings: 2
Ingredients
For the medallions:
- 2-3 ounces goat cheese log, cut into 4 slices ¼ inch thick
- 2 tablespoons pistachios, finely minced
- 3 tablespoons panko crumbs
- 1 egg, beaten
- 1 sprig thyme leaves, finely minced
For the salad
- 8 ounces rotissiere chicken breast
- 1 10 ounce bag spring mix
- 4 strawberries, sliced
- 1 bartlet pair, sliced
- 1 tablespoon pistachios
For the vinaigrette
- 4 tablespoons olive oil
- 2 tablespoons white balsamic vinegar
- 3 tablespoons lemon juice
- 1 sprig thyme, minced
- ¼ teaspoon salt
- pinch pepper
Instructions
- Preheat oven to 350. Finely chop pistachios and thyme. Mix with panko crumbs and set aside. In a shallow bowl beat 1 egg.
- Slice goat cheese log into 4, ¼ thick slices. It may crumble, gently form into small disks.
- Dip each goat cheese disk into egg and dredge in panko mixture. Set on a foil lined baking tray. Bake for 10 minutes.
- While medallions bake prepare salad by dividing spring mix, sliced fruit, nuts and chicken into 2 bowls.
- Prepare salad dressing by mincing thyme, and measuring all ingredients into a sealable container to shake together.
- Remove goat cheese from oven place warm medallions on salad, drizzle dressing and serve.