Christmas Salad with Goat Cheese Balls

• • 3 cups (270g) shredded green cabbage
• • 3 cups (270g) shredded red cabbage
• • 1 ½ cups (260g) pomegranate seeds
• • 1 cup (100g) coarsely chopped walnuts

For the Goat Cheese Balls

• • 2 packages (2X100g) goat cheese
• • 1/3 cup (50g) flour
• • 2 eggs, well beaten
• • ½ cup (50g) Panko (Japanese breadcrumbs)
• • Sunflower oil for frying

For the Dressing

• • 1/4 cup (65ml) olive oil
• • ¼ cup (60ml) balsamic glaze
• • 1 teaspoon (8g) salt
• • ½ teaspoon black pepper

First, prepare the goat cheese balls:

1. 1. Shape the goat cheese into 10 balls of 20g each. Dust them with flour, dip them in the beaten eggs, and then coat them in the Panko breadcrumbs.
2. 2. Pour sunflower oil into a small deep pan and when it is hot enough, add the goat cheese balls.
3. 3. Let them brown on all sides for about 2-3 minutes, then remove them onto kitchen paper towels to drain.

For the salad:

1. 1. In a salad bowl, place the two types of cabbage.
2. 2. Add the pomegranate seeds and the chopped walnuts.
3. 3. Toss to combine.

For the dressing:

1. 1. In a jar with a lid or in a blender, place all the ingredients and shake or blend well.
2. 2. Mix until you have a homogeneous mixture.
3. 3. Drizzle the salad with the dressing and serve.