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Crusted Goat Cheese Salad

This simple goat cheese salad stars a round of goat cheese, breaded and fried to a golden brown, then nested on some dressed greens. Pretty, creamy, tangy and crunchy.

crusted Goat cheese on greens

Goat cheese has a distinctive flavor – tangy, earthy and salty. The goat cheese in this salad is slightly warmed and softened with a bit of crunch on the exterior.  It sits on a simple salad of mixed red and green lettuce, garnished with garnish of your choice  I like to use a simple vinaigrette dressing, but if you have a similar favorite, go ahead and use that.

Some people are put off by the taste of goat cheese. Food & Wine talks about some mistakes to avoid when purchasing it for the best and freshest flavor and texture.

The goat cheese salad takes less than 30 minutes including 15 minutes of refrigeration time (which I usually skip). It makes a great first course or brunch addition. And, it always gets rave reviews from goat cheese lovers.

Tailor To Your Taste

  • Use any kind of goat cheese – plain, herb, honey.
  • If you don’t like goat cheese, you can substitute feta, a fairly strong cheese, or the much milder ricotta cheese.
  • Garnish the salad with whatever you like such as julienne beets or carrots, dried fruit, chopped toasted nuts or sun-dried tomato slivers.
  • Try other dressings for the salad including your favorite store bought dressing. I don’t suggest a creamy dressing, though, as it might prevent the beautiful colors from shining through.

Make Ahead Goat Cheese Salad

  • 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.

crusted goat cheese on top of salad greens

crusted Goat cheese on greens
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Crusted Goat Cheese Salad

This simple goat cheese salad stars a round of goat cheese, breaded and fried to a golden brown, then nested on some dressed greens. Pretty, creamy, tangy and crunchy.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Appetizer, Salad
Cuisine: American
Servings: 4
Author: Cheryl

Ingredients

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

Vinaigrette Dressing

  • 1 shallot, minced (optional)
  • 1 1/2 tablespoon red wine vinegar
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup olive oil

Instructions

  • 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.
  • 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 to drain. Set aside.
  • ASSEMBLE THE SALAD: In a large 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.

Notes

Nutrition values are estimates and do not include optional garnishes.

Nutrition

Nutrition Facts
Crusted Goat Cheese Salad
Amount Per Serving
Calories 366 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 11g69%
Trans Fat 1g
Cholesterol 64mg21%
Sodium 536mg23%
Potassium 113mg3%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 1g1%
Protein 12g24%
Vitamin A 1031IU21%
Vitamin C 9mg11%
Calcium 90mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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Adapted from a recipe by Chef Leanne Rabinowitz at Maplehern Cooking School in Toronto.

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