A few weeks ago I went to the Schoolhouse Cafe in Paoli, Wisconsin with a couple friends for lunch. Paoli is a tiny little town with a few shops and this wonderful cafe. The schoolhouse was built in 1854 and became a cafe in 2008. I’ve been there a few times and each time I’ve really enjoyed the food along with the atmosphere.
I had the Goat Cheese Salad (mixed greens, pecan encrusted goat cheese, pears, strawberries, grapes, blueberries with a balsamic vinaigrette). It was so good, especially the fried goat cheese! I don’t know when I’ll get back to the Schoolhouse so I had to try and recreate this salad at home. I didn’t have any pecans so I used seasoned bread crumbs and it turned out great!
The first thing you want to do is put the goat cheese in the freezer for about 15 minutes to firm it up so it’s easier to slice. I used 4oz log of goat cheese but it’s easy to scale up or down, depending on how many people you’re feeding.
After slicing put a little flour and slice of cheese in your hand
Next coat cheese with flour, then dip in egg
and then coat with the bread crumb mixture.
At this point you can fry or put in refrigerator until ready to use.
Goat cheese is rich so one slice was enough for the salad as a little goes a long way.