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Crunchy, golden-fried goat cheese paired with juicy orange slices, crisp green apple, and a zesty homemade dressing make this salad a fresh and light dish packed with texture. The goat cheese slices are coated in breadcrumbs and fried until golden, adding a delightful crunch to every bite. The dressing combines orange juice, lemon juice, Dijon mustard, apple cider vinegar, honey, and olive oil for a tangy and slightly sweet finish. Perfectly balanced with spinach, pumpkin...
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Freeze goat cheese slices for 10 minutes.
Coat each slice in flour, then beaten egg, and finally breadcrumbs.
Fry coated slices in hot oil until golden and crispy, then drain on paper towels.
Whisk together orange juice, lemon juice, Dijon mustard, apple cider vinegar, honey, olive oil, salt, and pepper until emulsified.
Toss spinach with the prepared dressing until evenly coated.
Top the dressed greens with sliced green apple, segmented orange, pumpkin seeds, and crispy goat cheese slices.
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Freeze the goat cheese slices to make them easier to coat and fry without breaking apart.
Use panko breadcrumbs for extra crunch in the crispy goat cheese.
Segment the orange carefully to avoid bitter pith in the salad.
Can I use a different type of cheese?
Yes, you can substitute goat cheese with feta or halloumi, but the texture and flavor will vary.
How do I segment an orange?
Cut off the top and bottom of the orange, slice away the peel and pith, then cut between the membranes to release the segments.
Can I make the dressing ahead of time?
Yes, the dressing can be made up to 2 days in advance and stored in the refrigerator.
What oil is best for frying?
Use a neutral oil with a high smoke point, such as vegetable or canola oil.
Can I add other toppings to the salad?
Absolutely! Try adding nuts, dried cranberries, or avocado for extra flavor and texture.
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