Fresh & Flavorful

Asparagus Salad with Goat Cheese


Asparagus, Arugula, Radishes, Red Onion, Goat Cheese, Panko Bread Crumbs, Flour, Eggs, Lemon Juice, Olive Oil, Salt, & Pepper

Step 1

Place the goat cheese log in the freezer for 30 minutes before you plan on making your salad. Bring a medium-sized saucepan of water to a boil on the stove. Add the chopped asparagus and cook for about 3 minutes. You want the asparagus to be tender, but still vibrant and crisp.

Step 2

Add the arugula, sliced radishes, sliced red onions, and cooked asparagus to a large mixing bowl and toss to combine.

Step 3

In a small mixing bowl, combine the olive oil, lemon juice, salt, and pepper. Pour the lemon vinaigrette over top of the salad and toss until all of the greens are coated in the dressing.

Step 4

Transfer the flour, panko bread crumbs, and cracked egg into three separate bowls. Remove the goat cheese from the freezer and carefully slice the goat cheese using a sharp knife. Slice the goat cheese into 6-7 evenly-sized rounds.

Step 5

Coat each slice of goat cheese in the panko bread crumbs by first pressing the goat cheese into the flour, then dipping it into the whisked egg, and lastly pressing it into the panko bread crumbs.

Step 6

Heat about 2 tablespoons of olive oil in a medium-sized frying pan over low heat. When the oil is hot, carefully place each panko goat cheese slice into the pan. Fry the goat cheese for about 2-3 minutes per side, until each side is golden brown.

Top the Asparagus Salad with the fried goat cheese rounds, serve immediately, and enjoy!

Detailed recipe instructions, expert tips, and more fresh dinner recipes can be found at!