Fried Goat Cheese Salad with Figs and Blueberries
This dish was inspired by a menu item at The Tombs in Washington, DC. I frequented The Tombs in college, but to be honest, it had less to do with the fried goat cheese and more to do with the Dirty Girl Scout.
The Tombs was an essential part of the Georgetown experience. I still have the weekly schedule memorized-live music on Sunday nights, country on Mondays, trivia on Tuesdays, Senior Night on Wednesdays, and you can probably fill in the blanks for weekend nights. I’ll give you a hint: Lil’ Jon made frequent appearances.
The Tombs was that rare breed of bar/restaurant that college students frequented expressly to get hammered and THEN returned for brunch the next day with their parents in tow. I’ll never understand how the staff of the Tombs managed to transform the bar in the wee hours of the morning to get rid of all traces of the previous night, but they did it. The food was also excellent, but it was always a little jarring to see families having brunch in the precise spot where I knew seniors from my econ recitation were making out the night before.
Anyway, let’s return to this salad. It’s sweet and bright, thanks to the fig, blueberry, and lemon. You can also substitute other fruits – peaches, nectarines, apricot – really whatever fruit you have on hand that you deem appropriate for a salad, but I often find myself coming back to the blueberry-lemon combination.
Luckily, frying the goat cheese was easier and less messy than I expected. I pre-froze my goat cheese for about half an hour so that it would be easier to cut and dip in egg and breadcrumb, which made it easier to handle, but as long as your refrigerator is cold enough, it should be slice-able regardless. Overall, it’s certainly a bit more work than your average salad, but let me assure you – it’s worth it.