Baby Kale Salad with Fried Goat Cheese and Ode to Sun Olive Oil
This salad blends the fresh, earthy taste of baby kale with the rich creaminess of fried goat cheese, all brought together with the fruity notes of Ode to Sun Olive Oil. It's a perfect balance of textures and flavors that will make your taste buds dance.
Ingredients:
- 6 cups of baby kale
- 8 oz of goat cheese, sliced into rounds
- 1/2 cup of flour
- 2 eggs, beaten
- 1 cup of bread crumbs
- 1/4 cup of Ode to Sun Olive Oil, plus more for frying
- Juice of 1 lemon
- Salt and pepper to taste
- Additional toppings: nuts, dried fruit, or fresh vegetables (optional)
Instructions:
1. Prepare the fried goat cheese: First, set up a dredging station with three separate bowls for the flour, beaten eggs, and bread crumbs. Season each bowl with a bit of salt and pepper. Dredge each round of goat cheese in the flour, then the egg, and finally the bread crumbs, making sure each round is fully coated.
2. Fry the goat cheese: In a frying pan, heat enough Ode to Sun Olive Oil to cover the bottom of the pan over medium-high heat. Once the oil is hot, add the goat cheese rounds and fry until golden brown on each side. Remove the rounds from the pan and set them aside on a paper towel-lined plate.
3. Prepare the dressing: In a small bowl, whisk together 1/4 cup of Ode to Sun Olive Oil and the juice of 1 lemon. Season with salt and pepper to taste.
4. Assemble the salad: In a large salad bowl, toss the baby kale with the prepared dressing until well-coated. If you're using additional toppings, add them to the bowl now and toss again.
5. Serve: Divide the dressed salad among plates. Top each serving with a few rounds of the fried goat cheese.
Enjoy this Baby Kale Salad with Fried Goat Cheese and Ode to Sun Olive Oil as a light lunch or as a flavorful starter for dinner. Happy eating!
