用料
| 芭莎米黑莓沙拉汁部分： | |
| 黑莓 | 1/2cup |
| 芭莎米白醋 | 2tbsp |
| 初榨橄榄油 | 2tbsp |
| 蜂蜜 | 2tbsp |
| 第戎芥末 | 2tsp |
| 日式酱油 | 1tsp |
| 蒜瓣 | 1瓣 |
| 盐 | 适量 |
| 胡椒 | 适量 |
| 炸山羊奶酪部分： | |
| 山羊奶酪（切成1/4英寸厚的奶酪片或者团成小球） | 8oz |
| 鸡蛋（轻搅匀） | 1个 |
| Panko面包屑 | 1cup |
| 面粉： | 1/4cup |
| 沙拉部分：鸡胸 | 1/2lb |
| 生菜 | 6cup |
| 黑莓 | 1cup |
| 牛油果（切丁） | 1只 |
| 洋葱（切片） | 1/4cup |
| 核桃（开心果/杏仁） | 1/4cup |
Blackberry Balsamic Grilled Chicken Salad with Crispy Fried Goat Cheese的做法
FOR THE BLACKBERRY BALSAMIC VINAIGRETTE DRESSING:
Mix everything well.
FOR THE FRIED GOAT CHEESE:
Dredge the goat cheese slices/balls in the flour and coat in egg followed by breadcrumbs and fry in oil over medium heat until lightly golden brown before setting aside on paper towels to drain.
FOR THE SALAD:
Marinate the chicken in half of the vinaigrette for 30 minutes to over night before grilling over medium-high heat until cooked and slightly charred, about 2-5 minutes per side, and setting aside to cool and slice.
Assemble the salad and enjoy!
Option: Add sriracha to taste to the dressing.
Option: Add prosciutto or crispy bacon!
Note: Best enjoyed while the fried goat cheese is still warm from frying!