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Goat Cheese, Granny Smith, Watercress Salad

Sweet, tart, crunchy, peppery—this salad has it all.


16 oz. watercress

2 Markon First Crop Granny Smith Apples, julienned

1/4 cup Ready-Set-Serve Lemon Juice

8 oz. goat cheese, split into eight rounds

egg, beaten

1 cup panko breadcrumbs

1/4 cup avocado oil

Salt and pepper, to taste


In a mixing bowl, combine watercress and apples with lemon juice; set aside.

Heat oil in a skillet. Dip each cheese round into egg bath, then coat with breadcrumbs. Fry each goat cheese round until browned.

Serve watercress and apple with two cheese rounds each; drizzle with pan drippings/avocado oil. Season with salt and pepper and serve.