Warm Goat Cheese Salad
Indulge in the perfect harmony of crispy, creamy, and tangy with this Warm Goat Cheese Salad recipe. Featuring golden-brown, panko-crusted goat cheese rounds gently pan-fried to perfection, this salad is the ultimate combination of comfort and elegance. Nestled on a bed of fresh mixed greens, the goat cheese is complemented by a homemade balsamic vinaigrette infused with Dijon mustard and honey for a delightful balance of zest and sweetness. Optional toppings like toasted walnuts and dried cranberries add a layer of crunch and bursts of fruity flavor, making this dish a textural masterpiece. Ready in just 30 minutes, this salad is an impressive yet simple choice for a light lunch, dinner starter, or show-stopping appetizer. Perfect for goat cheese lovers and anyone seeking a gourmet twist on a classic salad!
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Recipe Information
Ingredients
- 8 oz goat cheese log
- 0.75 cup panko breadcrumbs
- 0.5 cup all-purpose flour
- 1 large egg
- 6 cups mixed salad greens
- 0.25 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup olive oil (for frying)
- 0.25 cup walnuts (optional, toasted)
- 0.25 cup cranberries (optional)
Instructions
Slice the goat cheese log into 8 even rounds (approximately 1/2-inch thick). Place the slices on a plate and freeze for 10 minutes to firm up.
Set up a breading station with three shallow bowls: one with flour, one with a beaten egg, and one with panko breadcrumbs.
Remove the goat cheese slices from the freezer. Dredge each slice in the flour, then dip into the beaten egg, and finally coat with panko breadcrumbs. Press gently to ensure the crumbs adhere evenly. Set aside on a plate.
In a large nonstick skillet, heat 1/4 cup of olive oil over medium heat. Once hot, carefully place the breaded goat cheese rounds into the skillet. Cook for about 2 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
In a small bowl, whisk together 1/4 cup olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until emulsified. This is your vinaigrette.
In a large serving bowl, toss the mixed salad greens with the vinaigrette until evenly coated. Divide the dressed greens among 4 plates.
Top each salad with 2 warm goat cheese rounds. Sprinkle with toasted walnuts and cranberries if desired for added texture and flavor.
Serve immediately and enjoy this warm, flavorful salad!
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 743 mg | 32% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.5 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 137 mg | 11% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 301 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
