Spinach Salad with Fried Curry Goat Cheese and Thai Lime Dressing by bluewish

Makes 8 servings

24 ounces baby spinach leaves
1 cup golden California raisins½ cup sliced almonds
½ cup coarsely shredded carrot
Juice of 2 limes
1 shallot peeled and minced
2 garlic cloves peeled and minced
1 tablespoon finely chopped fresh mint
½ cup thai coconut milk
½ teaspoon red pepper powder
1 tablespoon sugar
1 tablespoon honey
½ cup canola oil
2 eggs
1 cup plain bread crumbs
3 tablespoons hot madras curry powder
12 ounces goat cheese
½ cup canola oil

1. In a large serving bowl, combine the spinach, raisins, almonds and carrot
   
   
2. In a small mixing bowl, combine the lime juice, shallot, garlic, mint, coconut milk and red pepper powder. Slowly whisk in sugar, honey and ½ cup oil. Set dressing aside until goat cheese rounds have been fried.
   
   
3. In a shallow bowl, whisk two eggs until well mixed
   
   
4. In another shallow bowl, combine the bread crumbs and curry powder
   
   
5. Slice 12 ounces of goat cheese into 16 equal pieces
   
   
6. Heat ½ cup canola oil to medium high in a medium frying pan.
   
   
7. Form each piece of goat cheese into a small flat circle, dredging each piece in egg first, and then coat each piece in the bread crumb mixture. Place coated goat cheese rounds on a plate.
   
   
8. In two batches, fry the goat cheese for 2-3 minutes per side until golden brown.
   
   
9. Drain the goat cheese on a paper towel.
   
   
10. Toss the spinach mixture with the lime dressing and divide the salad into 8 serving bowls. Place 2 pieces of fried goat cheese on each serving.