Salads don’t have to be bland and boring. This one is creamy, tasty and zesty!
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395 per serving
- 2 fennel bulbs, sliced thinly
- 1 teaspoons kosher salt
- 1/4 teaspoons fresh cracked black pepper
- 2 small carrots, shaved into ribbons
- 2 oranges, peeled and segmented
- 1/2 pounds baby kale
- 1/2 pounds baby spinach
- 4 ounces goat cheese log
- 1 large egg, beaten
- 1/2 cup dry breadcrumbs
- 3 tablespoons olive oil
Heat the oven to 350 degrees. Place the sliced fennel on a cookie sheet and drizzle with olive oil. Toss with salt and pepper and roast in the oven for about 20-25 minutes.
Place the goat cheese in the freezer for about 10 minutes and take out. Heat a frying pan with a couple tablespoons of olive oil. Slice the goat cheese and dip in egg and breadcrumbs. Fry until golden brown. Set aside.
In a salad bowl, toss in the greens with the carrot ribbons and oranges. Reserve some of the carrots and oranges for garnish. Take the roasted fennel and gently toss in. Drizzle a couple teaspoons of olive oil, 1/2 teaspoon of salad and couple cracks of fresh ground pepper. Top with fried goat cheese and serve