Warm Brussels Sprout Salad with Crispy Goat Cheese
This salad is such a treat! Shredded brussels sprouts are sautéed and tossed with cranberries and almonds, and served with crispy goat cheese.
Okay, so I could totally just eat the crispy goat cheese, but the brussels sprouts are good too! But I feel really tempted to name this “Crispy Goat Cheese with Warm Brussels Sprout Salad” because the goat cheese is definitely the star!
Goat cheese is a little tricky because I find that different brands of goat cheese vary sooooooooo much. Some goat cheese are kind of crumbly, whereas others are super creamy. Then some have so much of that goat “funk” flavor that I find it to be overwhelming, whereas some are a bit more mellow. My favorite goat cheese for this is the creamy, mild kind.
Start by slicing up a bunch of brussels sprouts, until they’re almost shredded in texture:
Saute them for a couple minutes with a little butter (or olive oil), salt, and pepper:
Mix the brussels sprouts with cranberries, almonds, olive oil, and vinegar:
Now time for the goat cheese!
Shape hunks of goat cheese into pucks with your fingers, then dredge in flour:
Then in egg:
Then in panko bread crumbs:
Fry in olive oil for a couple minutes on each side, until golden brown and crispy:
Serve with the salad:
Warm Brussel Sprouts Salad with Crispy Goat Cheese
- 1 lb brussels sprouts
- 2 tbsp butter
- 3 + 2 tbsp olive oil
- 2 tbsp aged balsamic vinegar
- 1/3 cup dried cranberries
- 1/3 cup slivered almonds
- 5 to 6 oz log creamy mild goat cheese (chèvre)
- 1/4 cup all-purpose flour
- 1 egg beaten
- 1/2 cup panko bread crumbs
- salt and pepper
- Slice the brussel sprouts very thinly, so the brussel sprouts have a shredded-like texture.
- Heat up a large skillet over medium high heat, then add the butter to the pan. When the butter is melted, add the brussel sprouts, and season with a pinch of salt and pepper.
- Saute for 3 minutes, just barely cooking the brussel sprouts, then move the brussel sprouts to a bowl.
- Dress the brussel sprouts with 3 tbsp olive oil and vinegar, and mix in the dried cranberries and slivered almonds.
- Split the goat cheese into four small hockey puck-like pieces, shaping them with your fingers.
- Place the flour, egg, and bread crumbs in three separate bowls, and dredge the goat cheese pucks in the flour, then the egg, then the bread crumbs.
- Add the remaining 2 tbsp olive oil to a skillet (preferably nonstick) set over medium heat, and fry the goat cheese for about 2 minutes on each side, until golden brown and crispy. Serve with the brussel sprouts. Enjoy!