Warm Crusted Goat Cheese Salad (Pan-Fried) (2024)

Goat cheese: Buy a log of goat cheese at your local grocery store. Whole logs come in different flavors – plain goat cheese, honey, herbed, peppercorn, garlic – so feel free to experiment. You can substitute the goat cheese with feta cheese or blue cheese (stronger), ricotta (milder) or fresh mozzarella (mild).

Salad greens: – Arugula goat cheese salad is a popular choice. Almost any fresh greens will work – spring mix, baby greens, romaine lettuce, baby spinach. Choose your favorites.

Vinaigrette: We use a basic vinaigrette of red wine vinegar, Dijon and olive oil. Other good vinaigrette dressing options are lemon, raspberry, honey-mustard, balsamic vinegar, fresh herbs. I don’t suggest a creamy dressing as it mightprevent the beautifulcolors from shining through.

Garnish and salad add-ins: red or golden beets or carrots, red onion, dried fruit, chopped toasted crunchy pecans or candied pecans (or other nuts), sunflower seeds, sun-dried tomato slivers.

Add-in Variations

Added protein: Feel free to throw in some crispy bacon, shredded chicken breasts, grilled shrimp or slices of grilled steak to create a light main dish.

Added fruit: Add a pop of color and sweetness with fresh berries like sweet strawberries, raspberries, blackberries, or blueberries. Slices of sweet peaches and figs are other great choices.

How can I slice goat cheese without crumbling?

To make nice clean, non-crumbly slices, chill the goat cheese. Run a sharp knife under hot water, dry it, and make a firm slice (don’t saw the cheese). Repeat for remaining slices.

Can I bake breaded goat cheese rounds?

You can bake the breaded goat cheese rounds instead of frying them, but they will be less crispy. Dip the rounds in olive oil then coat in breadcrumbs. Place on a parchment-lined baking sheet. Spray with oil. Bake at 400F/204C for about 10 minutes until browned.

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• ▢ 4 slices of goat cheese (3/4 inches/2 cm each), Note 1 total 200-250g
• ▢ 2 tablespoons flour
• ▢ 1 egg, beaten with 1 tbsp milk
• ▢ 1/4 cup panko or regular bread crumbs
• ▢ 1 tablespoon olive oil
• ▢ 4 cups salad greens, Note 2
• ▢ Garnish options: thinly sliced sun dried tomatoes, toasted chopped nuts, dried cranberries, julienne beets or carrots

Vinaigrette Dressing, Note 3

• ▢ 1 shallot, minced (optional) or green onions
• ▢ 1 1/2 tablespoon red wine vinegar
• ▢ 1/2 teaspoon dijon mustard
• ▢ 1/2 teaspoon kosher salt
• ▢ 1/4 teaspoon black pepper
• ▢ 1/4 cup olive oil

US Measures – Metric

• BREAD THE GOAT CHEESE: Dredge the goat cheese slices in flour, dip in egg mixture then in crumbs. Refrigerate for 15 minutes (or up to 4 hours). This helps the bread crumbs adhere.

• MAKE THE VINAIGRETTE: Mix the first 5 vinaigrette dressing ingredients in a small bowl. Whisk in olive oil. Set aside. Alternatively, place all ingredients in a small sealed container and shake well.

• FRY THE GOAT CHEESE: Heat olive oil in a frying pan over medium high heat. Fry the goat cheese slices about 2 minutes on each side until golden brown. Remove from pan and place on paper towel. Set aside.

• ASSEMBLE SALAD: In a large salad bowl, toss the salad with 3-4 tablespoons of the vinaigrette dressing. Divide among 4 plates. Place a crusted goat cheese slice on top of each salad. Sprinkle on garnishes of your choice and serve. Alternatively, serve salad topped with goat cheese in a large shallow bowl for guests to help themselves.

1. Goat cheese: Use any flavor you like – honey, herb, peppercorn, etc. Substitute feta (stronger), ricotta (milder), or fresh mozzarella (mild).
2. Salad greens – any mixed greens will work – spring mix, baby greens, romaine lettuce, baby spinach, arugula salad, etc.
3. Vinaigrette options: honey lemon dressing, balsamic, raspberry or strawberry vinaigrette, herb dressing.
4. To bake breaded goat cheese rounds (instead of frying):Dip the rounds in olive oil then coat in breadcrumbs. Place on a parchment-lined baking sheet. Spray with oil. Bake at 400F/204C for about 10 minutes until browned. They will be less crispy than fried, but still soft and creamy.
5. Make ahead:
   • The goat cheese can be breaded, fried and set aside a few hours ahead. It will be fine at room temperature. If you prefer it warm, reheat it in a medium pan for a few minutes or in the microwave for 8 seconds.
   • The dressing can also be made ahead, but toss it with the greens just before serving so they don’t get soggy.

Nutrition values are estimates and do not include optional garnishes/add-ins.