This Goat Cheese Fritter and Apple Salad with Brown Sugar Pecans and Maple Vinaigrette is a full on meal with enough components to make each bite interesting and filling. This serves 2 as a main or 4 as a side salad.
Cut the goat cheese log into 1 ounce rounds (you should have 8 pieces total). Dip each piece of the goat cheese slice into the beaten egg followed by the breadcrumbs (you may need to press the goat cheese slightly into the breadcrumbs to help them stick), making sure both sides of the slices are coated with egg and breadcrumbs. Transfer to a plate and stick in the freezer to chill for at least 10 minutes.
In a large mixing bowl, whisk together the vinegar, mustard, maple syrup, dash of salt and dash of pepper. Slowly stream in the olive oil while whisking to incorporate it into the dressing. Add the golden raisins and toss so they are coated with the dressing. Set aside.
In a small frying pan, toast the pepita seeds over medium-low until just starting to brown, about 2 minutes. Remove from heat and transfer to the large mixing bowl with the dressing.
Using the same pan, warm 1 Tbsp brown sugar and 1 Tbsp water over medium-low heat, whisking often, until the sugar is melted, about 30 seconds to 1 minute. Add the pecans and toss to coat. Remove from heat and splash in another tsp of water to deglaze the pan. Sprinkle a little salt over the pecans and toss one more time. Set them on a plate to cool.
Wipe the pan clean and put back on the stovetop over medium heat. Pour in 1 Tbsp olive oil and add enough goat cheese rings to fill the pan but not crowd it (none should be touching). Cook for for 30 seconds to 1 minute or until turning golden brown. Carefully flip and cook for another 30 seconds to 1 minute on that side until golden brown. Transfer to a plate and repeat with the rest of the goat cheese slices, adding more olive oil (1 Tbsp at a time) as needed.
Add the apple slices and lettuce mix to the mixing bowl with the dressing and toss until everything is coated. Transfer to a large serving platter or bowl and top with the brown sugar pecans and goat cheese fritters. Serve right away.