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
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.
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.