Crispy Pepita Goat Cheese Salad

Serves 4

Ingredients:

1 8-oz log of goat cheese

1 large egg

½ C flour

8 oz pepita (pumpkin) seeds

1 C panko breadcrumbs

¼ C cornstarch

1 tsp cayenne pepper

1 Tbsp chopped thyme

Olive Oil

Fresh greens

Honey

Method:

Shape the goat cheese into small ovals.  Use about 1 oz for each oval.  Put the ovals in the refrigerator for about 20 minutes so that they stay firm when cooking.
In a food processor, finely grind the pepita seeds.  Add the panko bread crumbs and the cornstarch.  Pulse until the panko is finely ground as well.  Add the cayenne pepper and thyme to the panko pepita mixture.  Pour into a bowl.  You can substitute panko for the pepita seeds.
Beat the egg with 1 Tbsp of water.
Put together an assembly line.  Roll the goat cheese ovals in flour; dip the oval in the egg mixture and then into the panko mixture.  Be sure to pack on the panko mixture.  Double dip the goat cheese oval in the egg mixture and once again in the panko mixture.  This will keep the cheese from exploding in the oil and will help develop a crispy crust.
Heat a ¼ inch of olive oil over medium high heat.  Sauté cheese until crisp and golden which should take about 1 minute on each side.  Drain on paper towels.
Arrange the fresh greens on a plate.  Top with two goat cheese crisps and drizzle honey over the top.

Cheers!

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