Foodie Friday


I’m looking forward to another wonderful weekend in sunny San Francisco – Phil and I have dinner plans tonight, brunch tomorrow & Sunday we’re taking a trip to Treasure Island for a little bocce…can’t wait! But enough about this weekend, today’s Foodie Friday is a switch to something savory – a sensational salad that is sure to please any palate!photo-15Now, I know what you’re thinking…salad, seriously?!?!? BUT I swear it’s awesome and the kind of salad that you eat all on its own!

Roasted Vegetable & Warm Goat Cheese Salad

  • 2 portobello mushroom caps
  • 1 bunch asparagus
  • 1 red ball pepper
  • 1/2 sweet onion
  • 1 bag mixed greens
  • 1 brick goat cheese
  • 1 egg
  • 1/4 c almond milk (or any milk)
  • 1 cup panic bread crumbs
  • 1 cup whole wheat flour
  • approx. 3 cups oil for frying
  • favorite balsamic dressing (balsamic, evoo, honey, salt, pepper, garlic powder, rosemary, salt & pepper)

Preheat the oven to 375 and prep veggies: trim asparagus, clean mushrooms, and remove stem from pepper. Season veggies with EVOO, salt & pepper, and roast @ 375 for 5 to 7 min. Pull asparagus & mushrooms from the oven & turn temp to 400 & roast the pepper for another 5 min. While the veggies roast, peel & thinly slice onions, place medium pot on stove with oil for frying, and put goat cheese in the freezer. Heat the oil to medium/high, prep egg/milk mix & flour dredge for the onions – dip a handful of onions in the egg, then flour dredge & place in the oil for 3-5 minutes until onions crisp. Once you’re finished, make the goat cheese balls: slice into generously thick rounds put panko in dish, dip cheese in egg,then flour, then egg, and then panko to completely crust the cheese. Once those are all set, pop back in the freezer for a few min. & prep the salad: chop the veggies, mix with greens and dressing, and top with crispy onions. Now that the salad is ready, fry the cheese for 2 min. on each side…tap on a paper towel before putting atop the salad – VOILA!

I know it seems like a lot of prep but it really doesn’t take more than 25-30 minutes and its amazing! I like to make a lot of the goat cheese balls at once and keep them in the freezer which cuts down on prep BUT trust me, it’s totally worth it – the flavor combinations are amazing and the differences in texture and temperature are tantalizing to the palate.


’til next time, keep smiling 🙂