Kale and Brussel Sprout Salad Recipe with Beets and Fried Goat Cheese

Dressing: Combine all ingredients together in a medium bowl and whisk. Keep cool before serving.

Goat Cheese: Coat each goat cheese round in the flour, then eggs, then panko and set on a sheet tray lined with parchment paper. Keep cool before frying.

In a large pan over medium high heat, roast the sweet potatoes and then the beets. Chill before serving.

Clean the pan and cook the bacon until crispy. Chop the bacon and set aside.

Add the oil to the frying pan and fry the goat cheese until they are lightly browned on both sides, about 2 minutes per side. Remove and drain any fat before serving.

To plate: Place the kale, Brussel sprouts, sweet potatoes, beets, chopped bacon, cherries, pistachios, fried goat cheese, salt and pepper and dressing.

Spice Level:

Dietary