Warm Goat Cheese Salad


My love affair with goat cheese began many years ago while on my first trip to Paris with my Mom, and it is still going strong to this day. Parisians LOVE cheese, any time of the day and I found that warm goat cheese seems to be a staple on most restaurant menus. I came across this recipe in an old issue of Bon Appétit magazine and it is very easy to make and so ooh-la-la delicious!

~Yields 6 servings

Shown here with grilled chicken, tomatoes, pecans & dried cranberries

Ingredients

Vinaigrette

  • 2 garlic cloves, peeled, halved
  • 1/4 cup extra-virgin olive oil
  • 1 tbsp chopped fresh basil
  • 2 tbsp red wine vinegar
  • 2 tbsp Dijon mustard

Salad

  • 1 cup panko (Japanese bread crumbs) *
  • 1 tbsp chopped fresh thyme
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh basil
  • 1/2 tsp ground black pepper
  • 1/4 tsp salt
  • 3 4-oz logs soft fresh goat cheese, each halved crosswise, then pressed to 1/2 inch thickness
  • 2 large egg whites, lightly beaten until foamy
  • 1 tbsp olive oil
  • 2 5-oz packages mixed baby greens

Directions

For vinaigrette

  1. Place garlic and oil in small glass measuring cup or ramekin. Cover tightly with plastic wrap and microwave 30 seconds.
  2. Transfer garlic to small bowl. Reserve oil. Using fork, coarsely mash garlic.
  3. Add basil, vinegar, and mustard to mashed garlic. Whisk until smooth.
  4. Gradually whisk in reserved garlic oil. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 1 hour at room temperature and re-whisk before using.)

For Salad

  1. Mix first 6 ingredients in medium bowl to blend.
  2. Dip each cheese round into egg whites, turning to coat. Coat each with breadcrumb mixture.
  3. Transfer coated cheese rounds to plate. Cover with plastic wrap and refrigerate at least 1 hour and up to 8 hours.
  4. Heat 1 tablespoon olive oil in heavy large nonstick skillet over medium-high heat. Add cheese rounds and cook until golden and crisp, about 3 minutes per side. Transfer to plate.
  5. Place greens (and any additional vegetables that you may want to add) in large bowl and toss with all but 2 tablespoons vinaigrette; season to taste with salt and pepper.
  6. Divide salad among 6 plates. Top each with 1 cheese round and drizzle cheese rounds with remaining 2 tablespoons vinaigrette and serve.

* I also made this substituting Popchips crumbs for the panko & it was delicious!!

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About Denise

My name is Denise and I love good food, but enjoy preparing it more. I spend a good portion of my free time searching recipes, experimenting in the kitchen and coming up with tasty creations. Some of my other favorite things are my pets, family, friends, traveling (especially to tropical destinations and Paris), the beach, music, movies, and shopping, to name just a few ;)
This entry was posted in Main Courses / Dinner, Vegetarian. Bookmark the permalink.

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