Mixed greens salad with fried goat cheese medallions, garnished with sweet potato crisps

Growing up in a Moroccan home, we didn’t dairy dishes AT ALL! I mean we consumed dairy products like butter, yogurt and cheese, but my mom never made anything dairy. Why? I guess because in the Jewish Moroccan cuisine there aren’t any dairy dishes

I had this salad once at a cafe in Israel and I decided to make my version of it at home.

(Vegetarian)

• 4 cups mixed green (I used baby spinach and arugula).

•  1 log of goat cheese 

• 2 eggs,  beaten

• About ½ c bread crumbs 

• Flour 

• 1 Sweet potato

• Salt and pepper 

• Olive oil spray 

• cranberries and cashews for garnish

1. Using a peeler, peel off the sweet potato and continue peeling/ shaving off long strips. Sprinkle with salt and pepper. Spray with oil and bake for about 30 minutes (400°) till crispy. Set aside. 

2. Cut the goat cheese into thick slices. Coat with flour and freeze for 10 minutes. 

3. Heat the oil for frying. It should be hot but boiling hot.

4. Take out the cheese. Dip in the egg and then in the bread crumbs and fry in deep oil, hot but not boiling hot, only till brown. 

5. Assemble the salad- the greens, the sweet potato crisps and the fried cheese. Drizzle the vinaigrette and top with cranberries and cashews. 

Citrus vinaigrette 

• ⅓ c olive oil 

• 1 tbsp orange juice 

• 2 tbsp white wine vinegar 

• 1 tsp honey 

• 1 tsp Dijon mustard 

• Salt and pepper 

• A dash of lemon juice 

• A dash of garlic powder

Mix all of the ingredients well.