Fried Goat Cheese Salad with Grapes and Hazelnuts

This bistro-style salad pairs crispy cakes of fried goat cheese with mildly bitter radicchio, peppery arugula, crunchy hazelnuts, and sweet grapes.

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  8 oz. fresh goat cheese
  
  


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  1 cup plain panko
  
  


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  1 Tbs. minced fresh flat-leaf parsley
  
  


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  1 tsp. dry mustard, such as Coleman’s
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  1 large egg
  
  


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  1 cup vegetable oil
  
  


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  2 Tbs. sherry vinegar
  
  


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  1-1/2 tsp. pure maple syrup
  
  


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  1/4 cup roasted hazelnut or walnut oil, or extra-virgin olive oil
  
  


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  1/2 small head radicchio, cored and thinly sliced (about 3 cups)
  
  


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  3 oz. baby arugula (about 3 cups)
  
  


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  12 oz. seedless red grapes, halved (about 2 cups)
  
  


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  1/4 cup toasted, skinned hazelnuts, coarsely chopped
  
  

Slice the goat cheese into four 2-oz. disks. Shape the disks into 2-1/2-inch cakes. Freeze in a single layer until firm, about 10 minutes.

Combine the panko, parsley, mustard, 1/2 tsp. salt, and 1/2 tsp. pepper in a small bowl. In another small bowl, beat the egg with 1 Tbs. water.

Dip the goat cheese cakes in the egg mixture, shaking off any excess, and then in the panko mixture. Repeat, coating each cake twice.

Heat the vegetable oil in a 12-inch skillet over medium heat until shimmering hot. Fry the cakes, flipping once, until golden-brown on both sides, 3 to 4 minutes total. Transfer to a paper-towel-lined plate.

Whisk the vinegar, maple syrup, 1/4 tsp. salt, and 1/4 tsp. pepper in a small bowl. Slowly whisk in the nut or olive oil until emulsified.

Toss the radicchio, arugula, and grapes in a large bowl with enough dressing to lightly coat. Divide the salad among 4 plates, top each with a goat cheese cake, sprinkle with the hazelnuts, and drizzle with more of the dressing.