Ingredients
Scale
For the Dressing:
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 2 tablespoons red-wine vinegar
- ¼ cup extra-virgin olive oil
- Salt and pepper
For the Goat Cheese:
- 8 oz goat cheese, sliced into 1-in-thick rounds**
- ½ cup all-purpose flour
- 2 eggs, lightly beaten
- ½ cup sesame seeds (I used a mixture of white and black)
- 1 tablespoon olive oil
For the Salad:
- 8 cups baby spinach (or other greens of choice)
- 2 apples, cored and thinly sliced
- ½ cup dried cranberries
- ¼ cup sliced red onion
- ½ cup toasted sliced almond
Instructions
- For the Dressing:
- Whisk honey, mustard, vinegar, and oil in the bottom of a large bowl. Season, to taste, with salt and pepper. Set aside.
For the Goat Cheese:
- Heat up olive oil in a small skillet over medium heat.
- Toss the goat cheese rounds in the flour, then the eggs, and finally the sesame seeds. Make sure the sesame seeds coat the cheese well on all sides.
- Add the cheese rounds to the hot skillet and cook until golden brown, about 2-3 minutes per side.
For the Salad:
- Meanwhile, toss spinach, apples, cranberries, onions, and almonds with the dressing in the large bowl.
- Divide the salad among serving dishes and place 2-3 warm goat cheese rounds on top of each serving of salad.
- Serve immediately while the cheese is warm.
NOTE:
- I keep the goat cheese in the fridge until the very last second. Sometimes I even slice and coat it ahead, and then take it out just before searing in the pan. This helps keep its shape and prevents it from turning into a gooey mess