Here's a new post on a lovely peach salad, perfect for the summer. Can I just add that it is absolutely too hot outside - actually 104 here in New York, which is heat beyond where a nice juicy peach is really helpful. But peaches are great in the summer, so I couldn't resist this peach salad, with fried goat cheese.
Sasha's Summer Peach Salad (serves 2)
4 oz goat cheese
panko bread crumbs
toasted almond slivers
prosciutto or braciole (optional)
1/2 cup canola oil
3 T balsamic vinegar
1 T dijon mustard
1 T diced mint
To prepare the goat cheese, form a 4oz package of goat cheese into four balls. Place in the freezer for 30 minutes. Heat canola oil in a pan, and then coat each ball of goat cheese in the egg and then with panko bread crumbs. Repeat coating in the egg and panko for a second layer. Fry immediately in the oil until nicely browned but not melted, about four minutes or so on medium high. The key here is for the balls to be nicely browned, soft and warm, but not either melted or frozen on the inside.