These past couple of weekends I have been going on some pretty cool hikes. Normally on the weekends, I wake up and watch TV and go on pinterest and eat good (bad for you) food. Yes, I am one of those lazy people that turn 50 and wonders where her 20 year old body is hiding under layers of fat. Things needed to change. I feel like in the past 2 years my metabolism has changed for the worse, my forehead wrinkles are more prominent, I have dark circles under my eyes, and my once clear face now has pimples (adult acne (can suck it) maybe?). It’s frustrating. I am totally getting old. I have a birthday in a couple months, I don’t even know if I am turning 28, or 29, or 30. I would have to do math to figure it out. After 25 it’s all a blur. So I have been going to the gym, and going on hikes. Basically doing things that make my bottom hurt. I feel like when your butt hurts, you know your workout was a good one. Aside from hiking, eating better is another thing I’ve been doing. It sucks. Salads suck. I’m sorry, but they just do. For me to eat a salad, there has to be something to make it worth it. In this salad, it’s the pistachio crusted goat cheese rounds. To be honest, I would probably not eat this salad if there were no goat cheese. To all the people who would eat this salad with no goat cheese, I wish I could be you.
Grapefruit and Mixed Greens Salad with Pistachio Crusted Goat Cheese Rounds
pistachio crusted goat cheese rounds:
4 ounces goat cheese, sliced into 1 ounce portions and partially frozen
1/2 cup all purpose flour
1 egg, lightly beaten
3/4 cup crushed pistachios
vegetable oil for frying
8 cups mixed greens, loosely packed
2 grapefruits, cut into supremes
1/3 cup pistachios, roughly chopped
2 ounces jicama, julienne
1 recipe, champagne vinaigrette
1. Preheat oil to 375°F.
2. For goat cheese rounds: Dredge partially frozen discs into the flour and shake off excess. Next, dip discs into lightly beaten egg and finish in crushed pistachios until fully coated. Freeze rounds until fully frozen, about 30 minutes. Fry each round for 3 to 4 minutes or until golden brown. Drain onto paper towels. Season with salt and pepper and set aside until ready to use.
3. For salad: Place mixed greens, grapefruit, nuts, and jicama into a large mixing bowl and toss together with vinaigrette. Lightly season with salt and pepper. Divide the salad among four plates and top each with a pistachio crusted goat cheese round. Serve.