A refreshing summer salad with all the deliciousness of warm goat cheese, tangy berries and peppery arugula.
For the fritters
1 goat cheese log, sliced into 1" thick slices
1 cup coarse corn meal
Salt & pepper to taste
1 egg, beaten
Avocado oil for frying
For the balsamic vinaigrette
1/2 cup gluten-free balsamic vinegar
1/2 cup extra virgin olive oil
1 teaspoon gluten-free Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
For the Salad
4 cups argula
1/2 small red onion, thinly sliced
1/2 cup sliced almonds
1 cup fresh blackberries
In a small bowl, combine the cornmeal, salt & pepper.
Carefully dip the goat cheese slices into the beaten egg and then the cornmeal mixture. Place on a large plate. Refrigerate for about 30 minutes to allow the dipped cheese to solidify.
Meanwhile, prepare the balsamic vinaigrette by thoroughly whisking together all ingredients.
Heat avocado oil in a small skillet. Over medium-high heat, carefully fry the goat cheese, gently turning once. Remove from heat and allow the cheese to cool slightly in the pan while you prepare he rest of the salad.
In a large bowl, toss together the arugula, onion, and almonds. Transfer to a large plate. Top with 4-6 goat cheese fritters and drizzle with balsamic vinaigrette.