Crispy Raisin and Pecan Crusted Goat Cheese Salad

By Brandi Evans

Serves 2 (multiply as needed)
Prep time: 5 minutes
Cook time: 2-4 minutes


  • 3 oz. plain goat cheese
  • 1 Tbsp finely chopped pecans
  • 1 Tbsp Sun-Maid Natural Raisins, softened in warm water and finely chopped
  • 1/4 cup panko bread crumbs
  • 1 tsp dried parsley
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 Tbsp all purpose flour
  • 1 egg, beaten
  • 1 Tbsp olive oil
  • 2 cups arugula
  • 1 cup red leaf lettuce
  • 1 small apple, thinly sliced
  • 1/4 cup pecans
  • 1/4 cup Sun-Maid Natural Raisins

  • Dressing

  • 1/4 cup olive oil
  • 1 Tbsp good quality balsamic vinegar
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/8 tsp black pepper


    1. Chill the goat cheese in the freezer for 5 minutes while you get the coating mixture ready.
    2. In a small bowl, mix the chopped pecans, chopped raisins, panko, parsley, salt, and pepper together. Put the flour on a small plate. Place the egg in a small bowl and beat. Set aside.
    3. Slice the goat cheese into 4 equal pieces (about ¼-½ inch thick), wiping your knife with a warm paper towel in between slicing.
    4. Coat both sides of each slice of goat cheese with a little flour, dusting off any excess. Toss the goat cheese into the beaten egg, and then coat in raisin-panko mixture. Repeat with all 4 slices of goat cheese.
    5. Place the coated cheese on a foil-lined plate and place in the freezer for about 5 minutes while you heat up the pan.
    6. Place a pan over medium heat and add the 1 Tbsp olive oil. Once the oil is hot and shimmering, add the goat cheese rounds and brown, turning after about a minute or so, until browned on both sides. Remove from the pan and set aside.
    7. Divide the arugula, red leaf lettuce, apple, pecans, and raisins between two plates or bowls. Top each salad with 2 rounds of the crispy goat cheese.
    8. In a small bowl, whisk the olive oil with the balsamic vinegar, Dijon mustard, salt, and pepper. Pour over the salad and serve.