Shaved Brussels Sprout Salad with Pan-Fried Goat Cheese

Serves: 4

Fried goat cheese. You don't have to say much more to get me excited. This salad brings together a brilliant combination of sweet pomegranate seeds and warm, fried goat cheese. Beautiful and delicious.

Dovetailing tip: To make this salad easy, trim the stems, slice the Brussels sprouts in half and toss in the food processor. A quick couple of pulses will chop them coarsely. Chop and extra 1/2 pound and save to make the Brussels Sprouts Pizza for Meal 5.

Yield: 4 side servings
Prep Time:
Cook Time:
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1 pound brussels sprouts, ends trimmed and outer leaves removed
1/2 cup pomegranate seeds (from 1/2 of a large pomegranate)
1 shallot, minced (about 1 tablespoon)
1 teaspoon dijon mustard
2 tablespoons red wine vinegar
1 tablespoon honey
1/4 cup olive oil
salt and freshly ground black pepper, to taste
1 (8 ounce) log goat cheese, cold
1 large egg
1/2 cup all-purpose flour
1 cup panko bread crumbs (I used gluten free bread crumbs)
2 tablespoons flat leaf parsley, minced
1/2 teaspoon salt
1/4 cup olive oil, for frying


Slice the Brussels sprouts very thinly using a sharp knife or mandoline. Place in a large bowl and set aside.

To prepare the dressing, whisk together shallots, mustard, vinegar, and honey in a small bowl. Drizzle in olive oil, whisking vigorously until incorporated. Season to taste with salt and pepper. Set aside.

In a small bowl, whisk the egg until frothy. Place the flour in a small, shallow dish. Mix together the panko, parsley, and salt in a another small, shallow dish.

Carefully slice the goat cheese into 8 even discs. Lightly coat each slice in flour, tapping to remove any excess. Dip in egg, followed by breadcrumb mixture, gently rolling until disc is evenly coated.

Heat the olive oil in a large non-stick pan set over medium-high heat. Gently place the goat cheese rounds in the pan and fry until golden brown, about 2 minutes per side.

Gently toss the shredded Brussels sprouts with the dressing. Transfer to a serving platter or individual serving plates. Arrange warm goat cheese rounds on top; sprinkle with pomegranate seeds.


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