Hilah visits a dairy goat farm to milk some goats and learn about the process of making goat cheese, and then we head back to the kitchen to make a delicious pecan encrusted fried goat cheese salad!
8 ounces of Goat Cheese
1/2 cup Pecans
Pinch of Cinnamon
1 tablespoon of Brown Sugar
1/2 cup Flour
2 tablespoons Butter
1 tablespoon Olive Oil
1 tablespoon Balsamic Vinegar
1 teaspoon Lime Juice
1/2 teaspoon Chili Powder
1/4 teaspoon Salt
1/4 teaspoon Pepper
Pinch Dried Oregano
Mince pecans and add cinnamon and brown sugar. Set aside mixture.
Slice goat cheese into 8 ounces round slices, and season with salt and pepper.
Dredge goat cheese wheels in flour, then egg. Coat with pecan mixture and refrigerate for 1-4 hours.
Melt 2 tablespoons of butter in a skillet over low heat, and brown the cheese wheels slowly.
Whisk together dressing ingredients.
Serve over a bed of salad, while goat cheese wheels are still warm. Enjoy!