MENUMENU
  • Home
  • Recipes
    • Recipe Search
    • Recipe Round-ups
    • Recipe Videos
  • Lifestyle
    • Around the House
      • Carolina Bound
      • The Kitchen Project
    • Kitchen Tips
    • Kitchen Gifts
  • Shop
  • About
    • About Kate
    • Contact
  • More
    • Work With Me!
    • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Framed Cooks

My life. One recipe at a time.

Recipes » lunch » salad » Fried Goat Cheese and Fig Salad

Fried Goat Cheese and Fig Salad

By Kate Morgan Jackson

Jump to Recipe

Okay, so I will tell you right now, this salad is a complete and total show-stopper.  If you are looking around for a first course to make for the holidays, look no further…you’re there.  And best of all, it is super easy in addition to being one of the best things you will ever eat that doesn’t involve either bacon or chocolate.

This recipe comes from a gorgeous new cookbook called The New Brooklyn Cookbook.

Some of my favorite people live in Brooklyn so I loved this cookbook at first sight, and once I found out the recipes were taken from some of the most fantastic restaurants in Brooklyn (Buttermilk Channel, I love you!!), I was in, and this was the very first recipe I tried from this book.  Because among other things, it involves fresh figs, which are my current obsession.


I did alter the recipe by adding a bed of chopped frisee lettuce, but that is because (after figs) frisee lettuce is my other current obsession.  It’s just so dang FANCY.  You put a nice handful of it on a plate, and then grab a few of these babies.

Chop them in half and pop a couple on the lettuce.  Next, take a piece of thin-sliced prosciutto and lay it elegantly in the center.  Now you are ready for the most dramatic part.  Heat up some canola oil in a saucepan until it is nice and hot – you want it to be about 350 degrees.  Roll up some soft goat cheese into one inch balls and stick them in the freezer while the oil heats up.  When the oil is good and hot, take the cold goat cheese and dunk them in beaten egg and flour twice, and then drop them carefully in the hot oil.  In about 3 minutes they will be golden brown…scoop them back out and put a couple on your plate.  Last but not least, drizzle on some honey, some olive oil and just a tiny bit of balsamic vinegar.

Now serve it up and sit back while the rave reviews wash over you.  Because they WILL.  Thank you, New Brooklyn Cookbook!

 


Print

Fried Goat Cheese and Fig Salad


  • Prep Time: 15 minutes
  • Cook Time: 3 minutes
  • Total Time: 18 minutes
  • Yield: 4 servings 1x
  • Category: Lunch
  • Method: Stovetop
  • Cuisine: American
Print Recipe
Pin Recipe

Ingredients

  • 1 head frisee lettuce, washed and chopped
  • 1 eleven ounce log goat cheese
  • Canola oil
  • 2 large eggs, lightly beaten
  • 1/2 cup flour
  • 6 fresh figs, cut in half
  • 4 thin slices prosciutto
  • Honey
  • Balsamic vinegar
  • Olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • Sea salt

Instructions

  1. Roll the goat cheese into half-dollar sized balls and place on parchment-lined sheet. Put in freezer for 20-30 minutes.
  2. Heat about 4 inches of oil in large deep pot until hot, about 350 degrees on a deep fry thermometer.
  3. Place the eggs and flour in two separate bowls. Dip the goat cheese balls in egg, then flour, then egg again, then flour. Using a metal slotted spoon, carefully lower the cheese balls into the hot oil and cook until golden, about 3 minutes. Using the slotted spoon, gently remove and drain on paper towels.
  4. Assemble the salad as follows: place a handful of frisee on each of four plates. Arrange figs, goat cheese and one slice of prosciutto on each plate. Drizzle with honey, a little balsamic vinegar and a little olive oil, sprinkle with red pepper and salt and serve.
47016.5 g483.2 mg30.3 g17.2 g0 g27.2 g4.2 g23.2 g114.4 mg

Did you try this recipe?

Tag @FramedCooks on Facebook and tell us how it came out!

Recipe adapted from the New Brooklyn Cookbook

Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!as seen in logos

82shares
  • Facebook
  • Twitter
  • Yummly 34

Know someone who would love this recipe?
Click here to email them the link!

Published on November 15, 2010

Last Post:
Fig Jam and Cheese Bites
Next Post:
Bagel, Lox and Avocado

I'd love to hear what you think! Cancel reply

Your email address will not be published. Required fields are marked *

Comments

Want a photo beside your name? Go to Gravatar.com, sign up for a free account, and upload a photo. It's super easy!

  1. Joanne says

    November 15, 2010 at 12:54 am

    I WISH we could still find fresh figs around here but they are oh so very gone. I suppose I could sub in dry ones. But that wouldn't be QUITE the same. THe salad does look splendid though. And I NEED that cookbook!

    Reply
  2. Kate Morgan Jackson says

    November 15, 2010 at 12:56 am

    Even though it won't be QUITE the same, you could use sliced pears or apples…the scene-stealer in this one is the goat cheese. :)

    Reply
  3. sarah says

    November 15, 2010 at 3:35 am

    OMG i can't wait to try this one!!!!!!!!!! May have to be this week!!!!

    Reply
  4. Nutmeg Nanny says

    November 15, 2010 at 10:42 pm

    It has goat cheese in it….I will LOVE it :)

    Reply
  5. Emma says

    November 15, 2010 at 11:28 pm

    This looks decadent! I love figs, they're just such a treat.

    Reply
  6. sippy says

    November 16, 2010 at 12:31 pm

    A Beautiful salad. I could totally eat that for breakfast @ 6:30.

    Reply
  7. Natasha says

    November 20, 2010 at 6:33 pm

    This looks gorgeous! Goat cheese, figs, prosciutto… all my favorites, yumm!

    Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

If you want to know more….

STILL HUNGRY? CHECK OUT MY LATEST RECIPE VIDEOS!



These recipes are trending up! Come see what the excitement is about!

  • Pastina with Egg and Cheese, Otherwise Known As Comfort Food
  • Cheesy Cauliflower Casserole
  • Potato Peel Chips
  • Grandpa's Coca-Cola Ribs
  • Beef Stroganoff Casserole
  • Pasta with Buttered Sour Cream and Bacon

Want every new recipe delivered right to your email inbox?

  • Home
  • Starters
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Contact
Terms of Use • Privacy Policy

Copyright © 2021 Framed Cooks
All photographs © FramedCooks and may not be used for any purpose without written permission. As an Amazon Associate I earn from qualifying purchases.

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.