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blueberry and goat cheese salad w. lemon vinaigrette

blueberry and goat cheese salad w. lemon vinaigrette

As so many of my recipes come from childhood memories, this one falls in that category! My parents were always cooking in the kitchen and to adapt our taste buds maturely, they never prepared a "second children's dish" for us. I mean, I remember it was like the treat of our LIVES for my parents to be going out on the town and getting to pick out a frozen dinner at the store that our babysitter would heat up for us. My brother and I had no option other than to eat what was served at dinner, even if that resulted in one child who will not be named, cough *Joseph* cough, crying at the end of the table until he finished his meal. Today I am grateful, because I ate more out of the box things, if you will, at the age of 10 than most 25 year olds might today.  One of the salads that my parents started making to introduce goat cheese into our lives had these silver dollar sized fried goat cheese patties on top. They made this recipe for years when we were younger and I honestly could tell you nothing about the salad today other than the fried cheese, what can I say...I LOVE cheese. Utilizing one of the summers best fruits in a salad is one of my favorite things to do. For me, I do not personally love to eat blueberries by themselves, but added to a fruit salad, green salad, dessert or smoothie, I cannot get enough of them. I find that their tartness bring such a lovely element to a dish and one that makes this salad worth trying. Blueberries and lemon go together to me like peanut butter and jelly, so making a crisp and simple lemon vinaigrette is the perfect compliment to the cheese, greens and berries.

Blueberry and Goat Cheese Salad with Lemon Vinaigrette

Ingredients

  • 1 package mixed greens
  • 1/2 cup fresh blueberries
  • 4 oz goat cheese
  • Italian bread crumbs
  • 1 egg, beaten
  • salt & pepper
  • oil for frying
  • 1 cup olive oil
  • 1/2 cup white wine vinegar
  • juice from one lemon
  • 2 tablespoons honey

Instructions

1. Cut the goat cheese into small pieces and roll them into a marble size ball shape.

2. Heat about a 1/4 an inch of oil in a skillet over medium heat.

3. Dredge the goat cheese balls into the egg and then the breadcrumbs.

4. Drop the goat cheese balls into the oil and fry on each side for about a minute, or until a nice brown color. Be careful not to over cook the cheese balls, because they will explode! (not literally explode, but the cheese and breadcrumbs will release!)

5. When the cheese balls finish frying, lay them on a plate lined with paper towels to drain the excess oil.

6. Combine the olive oil, white wine vinegar, lemon juice, honey and salt and pepper to season in a jar. Shake well!

7. Lay the greens on a plate, top with the blueberries, goat cheese balls and then drizzle with desired amount of vinaigrette.

I highly encourage everyone to run out and make this while blueberries are still so delicious, whip this salad up and enjoy!

Until next time, happy cooking!

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pesto, three ways

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springhouse