Warm Goat Cheese Salad
This goat cheese salad will surprise you. The savory creaminess of the goat cheese is a perfect pairing with Dijon mustard-based vinaigrette.
- Prep time
- 5 min
- Cook time
- 12 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 ½ cup mixed fresh herbs
- 1 ½ log-shaped fresh creamy goat cheeses
- salt
- freshly ground black pepper
- 1 ½ cup coarse dried breadcrumbs
- 9 cup mixed baby salad greens
- extra-virgin olive oil, for frying
- 1 ½ tbsp dijon mustard
- 1 ½ tbsp finely chopped fresh herbs of your choice
- 1 ½ tbsp sherry vinegar
- salt
- freshly ground white pepper
- 1 ½ cup extra-virgin olive oil
Instructions
- 1
First, prepare the goat cheese: Spread the fresh herb mixture, along with the salt and pepper, in whatever combination you like, on a clean plate.
- 2
Roll the goat cheese in the herbs to coat completely, reserving herbs for a garnish. With a sharp knife, cut the goat cheese crosswise into 4 or 6 equal pieces.
- 3
Spread the breadcrumbs on another plate and dredge the goat cheese pieces in the crumbs to coat them completely. Set aside. Put the baby greens in a salad bowl and set aside.
- 4
Prepare the Mustard Vinaigrette: Combine the mustard, herbs, vinegar, and a little salt and pepper in a small bowl. Whisking continually with a small wire whisk, slowly drizzle in the olive oil to form a smooth, creamy emulsion.
- 5
Taste the dressing and adjust the seasonings to taste with more salt and pepper and, if necessary, mustard and vinegar.
- 6
Add to the salad bowl enough of the vinaigrette to coat the leaves lightly. Toss thoroughly. Divide the leaves among 6 large salad plates or 4 dinner plates.
- 7
Heat a nonstick saute pan over medium-high heat until very hot. Add enough of olive oil to the pan to coat the bottom. Reduce the heat to medium.
- 8
Add the cheese slices and saute them until the breadcrumbs are deep golden brown, about 1 minute per side, turning them gently with a spatula.
- 9
Top each salad with a slice of hot goat cheese. Garnish the cheese with the reserved herbs. Serve immediately.