Warm Goat Cheese Fall Salad

What You Need

For the Goat Cheese Medallions:

• At least 4 oz of fresh goat cheese
• 1 cup seasoned bread crumbs
• 1 tsp Italian seasoning
• 1 tsp herbs de Provence
• 1 cup grape seed oil, for frying
• Salt and black pepper to taste

For the Salad:

• ¼ cup walnuts
• 6 oz mixed greens or butter lettuce, I like to do a mix of both
• 1 cup dried cranberries
• 2 tablespoons balsamic glaze
• 2 tablespoons extra virgin olive oil
• 2 pears, sliced

What You Will Do

1. Slice the goat cheese into four equal medallions, and then cut in half, so you have 8 pieces.
2. Pour the seasoned bread crumbs onto a plate and toss with the Italian seasoning, Herbs de Provence, and salt and pepper.
3. Place the 8 pieces of goat cheese onto the plate and toss to ensure they are evenly covered.
4. Using a spoon, flatten the medallions while they are still in the breadcrumbs.
5. On the stovetop, use a cast iron skillet and bring to high heat. Pour in the grapeseed oil and allow to heat to a bubble.
6. Place the goat cheese medallions into the oil and allow to cook for only 1-2 minutes just to warm the cheese through, using a spatula flip the medallions as needed.
7. Remove immediately and place onto a plate to cool.
8. Onto a large serving platter place the lettuce and top with the sliced pear and cranberries.
9. Place the warm goat cheese medallions on the top of the platter.
10. Drizzle the balsamic glaze and extra virgin olive oil over the top and season with more salt and pepper.
11. Serve immediately.