Preparation: 20 minutes
Cooking: 5 minutes
Freezing: 15 minutes
Servings: 4 servings

Ingredients :

- 150 g (1/3 lb) creamy goat cheese
- 20 ml (4 tsp) all-purpose flour
- 1 egg
- 60 ml (1/4 cup) panko breadcrumbs
- 60 ml (1/4 cup) plain breadcrumbs
- 2 liters (8 cups) canola oil (for frying)
- 1 container of 142 g spring lettuce mix
- 250 ml (1 cup) raspberries
- 1/2 small red onion, cut into small cubes
- 1 avocado cut into thin slices

Vinaigrette:

- 60 ml (1/4 cup) olive oil
- 30 ml (2 tbsp) red wine vinegar
- 45 ml (3 tbsp) CARAMELS FAA raspberry caramel

or our Raspberry Caramel Vinaigrette

Preparation :

1. Shape twelve balls with the goat cheese.

2. Prepare three deep plates. In the first, place the flour. In the second, whisk the egg. In the third, mix the breadcrumbs.

3. Flour the cheese balls, dip them in the beaten egg, then coat them in breadcrumbs. Gently shake the balls to remove excess breadcrumbs.

4. Place the balls on a baking sheet lined with parchment paper and place in the freezer for 15 minutes.

5. When ready to cook, heat canola oil in a deep fryer or large saucepan until it registers 375°F (190°C) on a cooking thermometer. If using a saucepan, monitor cooking carefully to prevent oil from overheating and catching fire.

6. Fry half of the cheese balls for 2 to 3 minutes. Drain and place on paper towels. Repeat with the remaining cheese balls.

7. In a bowl, mix the olive oil with the red wine vinegar and caramel. Note: You can replace this step with our Raspberry Caramel Vinaigrette !

8. On a serving plate, spread the lettuce mixture. Garnish with raspberries, onion, avocado and fried goat cheese balls. Drizzle with the caramel mixture.