I’ve reached a new level of obsession. Maybe a low. Maybe a high. Definitely both.
Candied citrus on a salad — yes, really.
I fell for candied citrus the first time my cousin and I made candied peels during the holidays. It’s addictive — once you start, you can’t stop. Meyer lemons are a favorite: their sweet-tart flavor makes candied slices absolutely irresistible. If you find them in season, don’t hesitate.
Don’t be intimidated by eating whole candied rounds. They’re tender, sweet, and pair beautifully with savory components. (I once put them on a pizza — and it worked.)
This salad is my spring take on a fall arugula salad — same idea, different season. I can’t imagine a salad without cheese, so I pan-fry rounds of goat cheese coated in seasoned breadcrumbs and crushed red pepper flakes. The crust is crispy, the cheese inside stays creamy, and the pepper adds a gentle heat that contrasts the candied lemon’s sticky sweetness.
The salad is deceptively substantial. It’s tossed in a quick honey, champagne vinegar and ginger vinaigrette that comes together in seconds and brightens every bite. A slice of bread alongside is highly recommended.
I was excited to share this spring-forward salad and then the weather turned to snow and ice. Nevertheless, when spring lemons appear — even if only briefly — this salad is worth making as a reminder that warmer days are coming.
Spring Greens with Candied Meyer Lemons and Spicy Fried Goat Cheese
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Ingredients
- 2 meyer lemons, sliced into 1/4 inch rounds (organic preferred when eating the rind)
- 2 cups sugar
- 2 cups water
- 2/3 cup seasoned bread crumbs
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes
- 1 (8-ounce) goat cheese log, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1 large egg, lightly beaten
- 8 cups spring greens
- 1 pint grape tomatoes, quartered
- 1/2 cup toasted walnuts
Honey Ginger Vinaigrette
- 1/4 cup champagne vinegar
- 2 tablespoons honey
- 1/2 teaspoon freshly grated ginger
- 1 garlic clove, freshly grated
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup olive oil
Instructions
- Carefully remove any large seeds from the lemon slices. In a saucepan, combine water and sugar and bring to a boil over medium-high heat, whisking until the sugar dissolves. Add the lemon slices, reduce to a gentle simmer, cover with a piece of parchment, and cook until the peels are translucent, about 30 minutes. Remove from heat and let the slices cool in the syrup. Once cooled, transfer to a wire rack and dry completely. Reserve the syrup and store it in the refrigerator if desired.
- Mix the breadcrumbs, garlic powder, and crushed red pepper in a bowl. Heat a skillet over medium and add the olive oil. Dip each goat cheese round in the beaten egg, then press into the breadcrumb mixture to coat. Fry the coated goat cheese in the hot oil until golden on both sides but not melted, about 1 minute per side. Transfer carefully to a plate and set aside.
- Toss the spring greens with some of the dressing, then add the tomatoes and toasted walnuts and toss again. Arrange candied lemon slices and the fried goat cheese on top. Serve with extra vinaigrette on the side.
Honey Ginger Vinaigrette
- Whisk together champagne vinegar, honey, grated ginger, grated garlic, salt, and pepper in a bowl. Slowly stream in olive oil while whisking until the dressing emulsifies. Store in the refrigerator up to one week.
Notes
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That fried goat cheese? Yes, please.