Warm Goat Cheese Salad with Pear
Elevate your salad game with this Warm Goat Cheese Salad with Pear, a dish that perfectly balances creamy, crunchy, and sweet flavors for an unforgettable dining experience. This recipe features golden, pan-fried goat cheese rounds, coated in crispy panko breadcrumbs, nestled atop a bed of peppery baby arugula. Juicy, ripe pears and crunchy walnuts add texture and depth, while a tangy honey-Dijon vinaigrette ties all the flavors together. Ready in just 25 minutes, this salad is ideal as a sophisticated starter or a light entrée. Perfect for fans of gourmet salads, this dish is a shining example of how simple ingredients can transform into an elegant masterpiece.
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Recipe Information
Ingredients
- 200 grams goat cheese
- 100 grams panko breadcrumbs
- 1 large egg
- 50 grams all-purpose flour
- 4 tablespoons olive oil
- 150 grams baby arugula
- 1 large ripe pear
- 50 grams walnuts
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 2 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Slice the goat cheese into four even rounds. Place them in the freezer for 5–10 minutes to firm up.
While the cheese chills, peel and slice the pear into thin wedges. Set aside.
In three separate shallow bowls, prepare the breading station: one with flour, one with the beaten egg, and one with panko breadcrumbs.
Remove the goat cheese rounds from the freezer. Coat each round in flour, then dip into the beaten egg, and finally coat thoroughly with panko breadcrumbs. Place the breaded rounds on a plate and set aside.
Heat 4 tablespoons of olive oil in a large skillet over medium heat. Once hot, carefully fry the goat cheese rounds for 1–2 minutes on each side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
In a small bowl, whisk together honey, Dijon mustard, lemon juice, extra virgin olive oil, salt, and black pepper to make the vinaigrette.
Arrange the baby arugula on four individual salad plates. Top with pear slices and sprinkle with walnuts.
Place a warm goat cheese round on top of each salad. Drizzle with the prepared vinaigrette and serve immediately.
Nutrition Facts
Calories |
2822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.5 g | 263% | |
| Saturated Fat | 62.2 g | 311% | |
| Polyunsaturated Fat | 30.9 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 4239 mg | 184% | |
| Total Carbohydrate | 177.4 g | 65% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 47.4 g | ||
| Protein | 81.3 g | 163% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 667 mg | 51% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1254 mg | 27% | |
*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.
