Brightland's Chef in Residence, Noreen Wasti, has shared a zingy, crunchy and creamy salad recipe for the new year.
"The best vessel for hearty greens is a tangy, punchy salad dressing. This recipe uses Brightland’s RAPTURE balsamic vinegar with tart pomegranate molasses creating a glossy coating for this wintry salad. The real star is the fried goat cheese on top — it feels a little early 2000s, but trust me it’s good. Goat cheese rounds are coated in seasoned panko breadcrumbs and fried until crispy. No boring salads over here!" - Noreen Wasti
Combine the shallot, RAPTURE vinegar, pomegranate molasses, AWAKE olive oil, salt, and pepper in a small bowl. Whisk until emulsified.
Set up a dredging station. Place flour in a dish and season with salt and pepper. In another dish, beat the egg with 1/4 cup of water and season with salt and pepper. Place panko breadcrumbs in a third dish with onion powder, aleppo pepper, oregano, nigella seeds, salt, and pepper — mix until combined.
Coat the goat cheese rounds in the flour, then the egg mixture, then the panko breadcrumbs — making sure each piece is breaded evenly. Repeat for remaining rounds.
Heat a pan over medium-high heat with AWAKE olive oil.
Fry the goat cheese rounds until golden brown and crisp, about 2-3 minutes per side.
Lay the baby kale on a large platter and top with sliced apples.
Spoon the dressing evenly over the salad into all the layers.
Top with the warm crispy goat cheese rounds and serve immediately.