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Fried Goat Cheese, Pear and Kale Salad

Photo: Ryan Benyi; Styling: Gerri Williams for James Reps

Prep time 15 mins
Cook time 13 mins

Serves 4


  • 1/4 cup chopped walnuts
  • 3 tablespoons olive oil
  • 1 tablespoon cider vinegar
  • 1 teaspoon Dijon mustard
  • Salt
  • 1 large egg, lightly beaten
  • 2/3 cup panko
  • 6 ounces goat cheese
  • 2 tablespoons vegetable oil
  • 1 5-oz. box baby kale (about 8 cups)
  • 1 firm but ripe pear, cored and thinly sliced
  • 1/4 cup pomegranate seeds or dried cranberries

Nutrition Information

  • calories 522
  • fat 37 g
  • satfat 12 g
  • protein 18 g
  • carbohydrate 35 g
  • fiber 5 g
  • cholesterol 80 mg
  • sodium 492 mg

How to Make It

  1. Preheat oven to 350ºF. Spread walnuts on a baking sheet. Bake until toasted and fragrant, 8 to 10 minutes, shaking pan occasionally. Transfer to a bowl to cool.

  2. In a small bowl, whisk olive oil, vinegar, mustard and 1/2 tsp. salt. Place egg in a shallow bowl. Place panko in another shallow bowl.

  3. Line baking sheet with parchment. Slice goat cheese log into 8 rounds. Dip rounds into egg, then into panko to coat. Place on baking sheet and freeze for about 5 minutes. Warm oil in a medium skillet over medium-high heat until hot. Reduce heat to medium. Cook goat cheese rounds, turning once, until panko is golden, about 3 minutes total. Transfer to a plate lined with paper towels.

  4. Toss kale and pear with dressing and divide among 4 plates. Top each with 2 goat cheese rounds. Sprinkle with walnuts and pomegranate seeds and serve.