Goat Cheese Crisp Salad


  • 1 1/2 cups thinly sliced, Yellow Granex Sweet Onions
  • Butter
  • Shot of vodka
  • 4 ounces goat cheese
  • 1 egg
  • 1/2 cup flour
  • 1 cup herbed bread crumbs
  • Vegetable oil
  • 2 cups fresh Spinach
  • Thinly sliced, roasted Red Bell Peppers
  • Balsamic vinaigrette


In a heavy skillet, slowly sauté 1 1/2 cups thinly sliced Yellow Granex Sweet Onions with a bit of vodka for 20 minutes to caramelize. Set aside. Mold the goat cheese into two flat, round patties. In a small bowl, whisk an egg. In another bowl, combine the flour and bread crumbs. Dip the goat cheese patties into the egg wash. Dredge each patty in the flour/bread crumb mixture and refrigerate for 20 minutes to set. Heat vegetable oil in a small skillet over medium high heat. Brown both sides of the patties until golden, about two minutes on each side.

In a bowl, toss together the Spinach, roasted Red Bell Peppers and caramelized Onions. Lightly dress with room temperature balsamic vinaigrette (1/3 part Balsamic vinegar, 2/3 part extra virgin olive oil and salt and pepper to taste). Place salad on plates. Finish by heating goat cheese patties in 400ºF oven. Place atop salads and serve with a crusty baguette. Serves two.

Onions | Spinach | Red Bell Peppers