Olives & Lamb
  • Home
  • About
  • Archive
  • Recipe Index
    • Appetizers
    • Breads
    • Breakfast
    • Desserts
    • Drinks
    • Main Meals
    • Meats
    • Salads
    • Sandwiches
    • Seafood
    • Side Dishes
    • Snacks
    • Tips
    • Vegan
    • Vegetarian
  • Portfolio
Archive, Salads  /  August 7, 2019

Arugula Salad with Fried Goat Cheese Balls and Balsamic Glaze

by Olivia
Jump to Recipe
Salad with Fried Goat Cheese Balls

Amp Up Your Salad Game

Hello, everyone and welcome to another post on Olives and Lamb! Today we have an arugula salad with fried goat cheese balls! When it comes to salads, I like a lot of components in them because they can become boring when there’s only greens, cucumbers, tomatoes, and red onion. I need a variety of flavors and textures to keep me interested! Next time you make a salad, ask yourself if there’s a balance of flavors and textures or if you could use a burst of something to make it even better!

Close up of a bitten into fried goat cheese ball

Fried Balls!

Just because you’re making a salad doesn’t mean everything in it has to be 100% healthy. Now, I’m not saying to dump a tub of nacho cheese on it, but don’t be afraid to add ingredients like croutons, cheese, bacon bits, or, in this case, fried goat cheese balls!

I actually just started to like goat cheese about 2 years ago. In one of my lab classes, we were having a wine tasting and had samples of cheese and crackers with the wine. A flip switched and, suddenly, I loved goat cheese. This could’ve been due to the fact that I had multiple wine tastings, and I had to eat the goat cheese so many times that I forced myself to like it. Either way, I now love goat cheese.

Fried Goat Cheese Balls Close Up

So where did fried goat cheese balls come from? I was introduced to the concept of fried goat cheese balls from the reality TV show Vanderpump Rules. DO NOT JUDGE ME! We all have our vices. For those of you unfamiliar with the show, it follows the lives of the employees at Lisa Vanderpump’s (cast member of The Real Housewives of Beverly Hills) restaurant Sur. One of the cast members, Stassi Schroeder, was obsessed with the fried goat cheese balls served at Sur, and that is how my curiosity peaked. Eventually, I did try a fried goat cheese ball (not from Sur) and I have not looked back. Fry your balls people!

overhead shot of salad

“One Way Trip to Flavortown” — Guy Fieri

This salad is packed with flavor from all of the ingredients added in. First we have the sweet, tart, and savory sundried tomatoes. These add so much flavor because the tomatoes themselves are sealed in a jar packed with herbs and oil. Second, we have sautéed mushrooms, which add a savory umami flavor. Third, we have the toasted walnuts that provide a textural element and a hint of nuttiness. Next, the crisped pancetta provides a variety of texture along with a salty punch. Then, we have the sliced red onions that offer a spicy and fresh bite to the salad. Next up, we have the fabulous goat cheese balls that add tanginess, creaminess, and texture to the salad. And last but not least, we have the balsamic glaze.

Although I have highlighted the fried goat cheese balls in this post, the real star of the show is the balsamic glaze. This is the glue that holds everything together and makes the salad as amazing as it does. The sweetness and acidity of the glaze compliments all of the other flavors from the ingredients so well! From the tanginess of the goat cheese to the saltiness of the pancetta, the balsamic glaze works its wonders.

Goat cheese balls and balsamic glaze

I’s All About the Balsamic

So, if there’s anything you took from this post, it should be that you cannot, CANNOT serve this salad without the balsamic glaze. You will most definitely regret it if you do. Okay, you won’t regret it that much, but please believe me when I say that the balsamic glaze is what ties everything together. Forgetting the aggression I forced upon you, I hope you give this recipe a go! Let me know if you try it and feel free to share how correct I was about the balsamic glaze. Kidding! But not really. Anyway, I hope you have a great day, and I will catch you in my next post!

Print Pin

Arugula Salad With Sun-dried Tomatoes, Mushrooms, Fried Goat Cheese Balls, and a Balsamic Glaze

A simple salad that's taken to a new level with the addition of fried herbed goat cheese balls
Servings 6 people
Author Olivia

Ingredients

For the Fried Goat Cheese Balls

  • 8 oz Goat Cheese
  • 1/2 tbsp Rosemary (finely chopped)
  • 1/2 tbsp Thyme (finely chopped)
  • 1/2 tbsp Oregano (finely chopped)
  • 1 tbsp Basil (finely chopped)
  • 1 tbsp Parsley (finely chopped)
  • Oil (for frying)
  • 1 Egg
  • 2 tbsp Water
  • 1/3 cup Flour
  • 2/3 cup Panko Breadcrumbs

For the Salad

  • 1 1/4 cup Walnuts (shelled)
  • 4 oz Pancetta (diced)
  • 8 oz Cremini Mushrooms (quartered)
  • 1/2 Red Onion (thinly sliced and submerged in water)
  • 1 cup Sun-dried Tomatoes (sliced)
  • 5 oz Arugula

For the Balsamic Glaze

  • 3/4 cup Balsamic Vinegar

Instructions

For the Fried Goat Cheese Balls

  • Let the goat cheese sit out for 30 minutes or until it has softened.
  • When the goat cheese has softened, add in the rosemary, thyme, oregano, basil, parsley, and goat cheese into a bowl. Mix the herbs and the goat cheese together until everything has been incorporated. Place the goat cheese mixture in the fridge for 30 minutes to solidify.
  • In the meantime, set up a standard breading procedure. Place the flour in one dish. In a second dish, mix together the egg and 2 tbsp of water with a fork or whisk. Place the panko in another dish.
  • Begin heating your oil to 350˚F in a fryer or in a pot over medium-high heat. You want enough oil so that it's 1 inch deep. If you are doing this over the stovetop and do not have a thermometer, you can take a wooden utensil (ie: chopstick, skewer, spoon) and place it in the oil. If the oil begins to bubble around the wooden utensil, your oil is ready!
  • After the goat cheese mixture has solidified, roll it into 1/2 tbsp size balls. Coat the balls in the flour and shake off any excess flour. Then, dip the balls into the egg wash mixture until the egg has absorbed the flour. Allow any excess egg wash to drip off before placing the balls into the panko breadcrumb dish. Roll the balls in the breadcrumbs until the exterior is completely covered.
  • Carefully add the balls into the heated oil. Be sure to fry only a few at a time, not overcrowding your pan. Fry the goat cheese balls until the breadcrumbs have turned golden brown. This will take about 30-45 seconds. When the goat cheese balls are ready, remove them from the oil onto a paper towel lined plate or sheet tray. Sprinkle them with salt.

For the Balsamic Glaze

  • Place the balsamic vinegar into a small sauce pot.
  • Bring the vinegar to a boil over medium-high heat.
  • Once the vinegar had boiled, reduce the heat to low so that the vinegar is simmering or lightly bubbling.
  • Allow the vinegar to simmer for 15-20 minutes. Use a rubber spatula to gently stir the vinegar every 5 minutes. Pay close attention to the vinegar when it reaches the final minutes, as it can burn very quickly.
  • To know when the vinegar has reduced enough, dip a metal spoon into the vinegar. Blow on the spoon until the vinegar has cooled slightly. The vinegar should be tacky and viscous enough to coat the spoon. You should be able to run a finger through the vinegar and have it maintain its form. Transfer the vinegar into a bowl and set aside to cool.

For the Salad

  • Toast the walnuts in a pan over medium heat. Be sure to stir the walnuts frequently to prevent them from burning. Remove the walnuts from the pan when their oils have been released and have a toasted nutty aroma, about 3-5 minutes.
  • Add the pancetta into a pan over medium heat. Cook the pancetta until the fat renders and they have become crispy. Be careful because the oil will splatter! When the pancetta has crisped, use a slotted spoon to transfer the pancetta to a paper towel lined dish.
  • Remove the fat rendered from the pancetta from the pan until there is 1 1/2 tbsp of fat left. Add in the quartered mushrooms and sauté over medium high heat. Season the mushrooms with 1/2 tsp salt and 1/4 tsp black pepper. Cook until the mushrooms have browned and are no longer releasing moisture. When the mushrooms are done, remove them from the pan to cool.
  • To assemble the salad, place the arugula into your serving dish. Layer the walnuts, pancetta, mushrooms, sun-dried tomatoes, and sliced red onions on top. Then nestle the fried goat cheese balls onto the salad. Serve alongside the balsamic glaze and enjoy!

Hungry for more?

  • Citrus Avocado Salad with Fried Goat Cheese BallsCitrus Avocado Salad with Fried Goat Cheese Balls
  • Copycat Goop Cobb Salad
  • Persimmon Burrata SaladPersimmon Burrata Salad

Tags

  • arugula
  • balsamic
  • fried
  • goat cheese
  • salad

Post navigation

The Easiest Mango Salsa
S’mores Mousse Parfait

Share your thoughts Cancel reply

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

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Subscribe to Stay Updated!

Loading

Whatcha Lookin’ For?

Here’s What You Missed!

  • Ube Banana Pudding
  • Jammy Egg Salad Sando
  • Strawberry Almond Galette
  • Dill Ranch Deviled Eggs
  • Copycat Goop Cobb Salad

Archives

  • May 2025
  • April 2025
  • March 2025
  • February 2025
  • January 2025
  • December 2024
  • November 2024
  • October 2024
  • September 2024
  • August 2024
  • July 2024
  • June 2024
  • May 2024
  • April 2024
  • March 2024
  • February 2024
  • January 2024
  • December 2023
  • November 2023
  • October 2023
  • September 2023
  • August 2023
  • March 2023
  • February 2023
  • December 2022
  • November 2022
  • October 2021
  • September 2021
  • August 2021
  • July 2021
  • June 2021
  • May 2021
  • April 2021
  • March 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019

Follow Me:

RSS
Follow by Email
Pinterest
Instagram

Featured On

The Feedfeed

Opening Hours

Monday - Sunday: 5PM - 10PM Tuesday - Friday: 11AM - 2PM

Contact Us

100 Tenth Avenue, New York City, NY 1001 Phone: (044) 359 0173
  • Elara by LyraThemes
  • Made by LyraThemes.com