Directions:

In small bowls place individually, the flour, eggs (whisked) and panko bread crumbs. Put the peanut oil into a sauce pan and bring the temperature to a medium-high setting. Slice the goat cheese into 4 equal sizes. Coat the goat cheese medallions in flour first, then egg, then coat in panko. Make sure the cheese is coated well.

Place goat cheese medallions into the hot peanut oil; let fry about 1 minute on each side until golden brown. Remember, dip, dip, dip, and fry! When done, place the medallions on a paper towel to drain.

Arrange your salad on the plate as desire and place the goat cheese on top.
This salad can be topped with fresh parsley and crushed Fire Dancer Peanuts and drizzled with our Bone Suckin Mustard Vinaigrette or Bone Suckin Yaki Sauce for a sweeter tasting dressing. This salad is a home run as a side or main dish!