I was making a watermelon salad the other day and I thought, “this is missing something.” And then it came to me. FRIED GOAT CHEESE! Because doesn’t everyone just randomly think of fried goat cheese?! Let me tell you, the combination of sweet watermelon and the creamy earthiness of goat cheese is really fantastic. Fried because, well, duh. But, also because I wanted to give the salad a little more texture as well.
FRYING GOAT CHEESE:
Have you ever fried goat cheese before? It can be a bit of a pain. First, I’d recommend that you work with really cold goat cheese. I even popped mine in the freezer for 10-15 minutes before slicing. Now when it comes to slicing, you want a really sharp knife and not a serrated one because it will crumble the cheese. To be quite honest, I still had a hard time slicing my goat cheese even after I had taken it out of the freezer, but luckily I came across a brilliant way to slice goat cheese a while back…. string! Make sure your string is taut and just pull it right through the cheese, making slices. You may need to wipe the string down if it starts to get buildup from the cheese because you don’t want it getting caught as your slicing. Now pop the sliced goat cheese back in the fridge or freezer for a few minutes to chill before breading them.
Other than the goat cheese, which you will definitely conquer with 👆🏻tips, this salad is super simple and comes together so easily. Plus, it’s so pretty. You can serve it as a side or, quite honestly, it is satisfying enough to stand on its own as an entrée or lunch.
| Prep Time | 10 Minutes |
| Cook Time | 10 Minutes |
| Servings |
Servings
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- 8 Cups Arugula-Spinach Mix
- 4 Cups Watermelon, cubed
- 1/2 Red Onion, cut into rings
- 8 Oz Goat Cheese, cut into 1/4” slices
- 1 Cup Panko Bread Crumbs
- 2 Large Eggs, whisked
- 1 Tbsp Water
- 1 Tbsp Dried Parsley Flakes
- 1/3 Cup AP Flour
- 2 Lemons, juiced
- 1/2 Cup EVOO
- 1 TBSP Honey
- Salt and Pepper
- EVOO, for frying
- Sea Salt Flakes, optional
Ingredients
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- Create a dredging station for the goat cheese. Put the flour in one bowl and add 1/2 tsp salt and 1/4 tsp pepper and stir together. In another bowl, combine the whisked egg and water. In the third bowl, add the pinko bread crumbs and parsley.
- To a mason jar, add the lemon juice, EVOO, honey and 1/2 tsp salt and 1/4 tsp pepper. Put the lid on the mason jar and shake well to combine.
- Working with cold sliced goat cheese, dip the slices in the flour first, then the egg wash and then into the bread crumbs. Be gentle with the cheese as it will crumble if you’re too rough with it. Repeat for all of the cheese slices.
- To a medium-sized skillet, add enough EVOO to coat the bottom, about 1/4” to 1/2” deep. Heat over medium-high heat. Add goat cheese slices about 4-6 at a time. Don’t add too many or it will lower the heat of the oil.
- Cook the goat cheese about 1-2 minutes per side until the Panko is golden brown and the cheese starts to get oozey. Once cooked, add to a paper towel-lined plate and sprinkle with flakey sea salt. Repeat for all cheese slices.
- To assemble the salad, divide the arugula-spinach mix amongst bowls. Top with red onion rings and watermelon. Drizzle with lemon vinaigrette (shake once more before drizzling). Top with fried goat cheese.
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.