fried goat cheese, citrus and avocado salad

“Excuse me, I love your dress, I have to know who makes it!?” I reply, “Why thank you!” as I blush and bat my eyelashes. I contemplate lying by saying it’s Prada or something ridiculous but decide to be honest just for the praise, “It’s vintage – I picked it up at a random Goodwill for a couple of bucks.”

Her utter shock feeds my ego and I stand up a bit straighter proud that I just fooled an editor.

This is exactly how I felt when serving the fried goat cheese, citrus and avocado salad from ‘Two dudes, One Pan.’ For some reason, people are blown away by it even though it is cheap and takes less effort than walking through Barney’s.

How to: Goat Cheese, Citrus and Avocado Salad

You will need:
1 8 ounce goat cheese log
1/2 cup all purpose flour
1 large egg
1/2 cup panko bread crumbs
2 Naval oranges
1 pink grapefruit (Oro Blanco if available)
1 small shallot, finely chopped
2 tablespoons grapeseed or canola oil
1 tablespoon extra virgin olive oil
Kosher salt and freshly ground black pepper
2 cups arugula
2 Haas avocados, pitted thinly sliced.

1. Slice the goat cheese into 4 rounds and shape into mini hockey pucks. Make a little work station by placing the flour in a medium bowl. Whisk the egg with 2 tablespoons water in another bowl and place the panko bread crumbs in a third bowl.

2. Toss the goat cheese in the flour to coat. Tap off the excess flour and then submerge the cheese rounds in the egg wash. Transfer the goat cheese to the panko and press each disk in the bread crumbs, making sure the crumbs stick to the cheese. Place on a plate and refrigerate for at least 30 minutes.

3. For the dressing, add the shallots, sugar and 3 tablespoons citrus juices and whisk in the oils a little at a time. Season to taste with salt and pepper.

4. Place arugula on a plate, top with lightly salted avocados, oranges and grapefruit.


5. Heat the canola oil in a large nonstick skillet over medium-high heat. Add the breaded goat cheese rounds and cook until golden brown on both sides, about 4 minutes total. Place warm cheese on top of your salad, dress as you like and soak in the praise once served.

Recipe and Photo: Two dudes, One Pan

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  1. yum, definitely going on my list of recipes to make!
    I really enjoy how you have started to add tasty meals like this to your blog, don’t stop!

  2. Cute story! When I started cooking I was amazed by what impressed my husband. I will have to trick him with this. Thanx.

  3. Looks amazing! I’m a little confused by the dressing though – do you juice the oranges and grapefruit? And how much of each juice is needed? Thanks!

  4. That’s the coolest thing. Fooling people with your effortlessness!

    But it’s not fooling, because you ain’t frontin’!

    I love cooking, just like you, and it’s even better when it’s delicious, and doesn’t take a LOT of effort. Because who has that kind of time?

    Maeko, thereafterish.

  5. I tried making this today- its delicious! The only thing I was slightly confused about was how much sugar was supposed to go in the dressing, but I ended up forgetting to put any in and it still tasted fine.
    Also, I made the onion soup that you had posted before, and it was just as amazing!
    I hope you keep posting recipes because they are fantastic! Thanks!

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