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crusted Goat cheese on greens
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4.91 from 10 votes

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 (change as needed): 4
Author: Cheryl


  • 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


  • 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.


Nutrition values are estimates and do not include optional garnishes.
Calories: 366kcal | Carbohydrates: 7g | Protein: 12g | Fat: 32g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 536mg | Potassium: 113mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1031IU | Vitamin C: 9mg | Calcium: 90mg | Iron: 2mg