This Warm Goat Cheese Salad is perfect for summer and when greens and fresh herbs are readily available.
You can toast the goat cheese in a skillet just before serving. If you have a BBQ sheet you could brush it with oil and warm them on the BBQ if you wanted to as well. I don't think they would get as crispy on the BBQ as they do in the skillet though.
This salad is full of flavour with a tangy dressing and 4 kinds of herbs. You can use any herb combination that you like or have on hand. Tarragon would be good. Dill would be a nice substitution as well. Sage could be interesting as well if you are making it in the fall.
The Vinaigrette is similar to a classic French Vinaigrette.
Wine Pairing for Warm Goat Cheese Salad
An herbal Sauvignon Blanc would be perfect with this tangy, herbed salad. A New Zealand Sauvignon Blanc or Entre Deux Mers from France would work well here. A Muscadet Sèvre et Maine from the Loire region in France would also be a good choice here.
Grilled Goat Cheese Salad
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Save Print Pin FacebookIngredients
- 1 10 oz log goat cheese
- 1 cup panko
- 1 tablespoon fresh thyme finely chopped
- 1 tablespoon fresh parsley finely chopped
- 1 tablespoon fresh oregano finely chopped
- 1 tablespoon fresh basil finely chopped
- ½ tsp black pepper
- ¼ teaspoon salt
- 1 large egg lightly beaten til foamy
- 12 cups mixed greens
- 4 cocktail tomatoes or 2 regular tomatoes
- 2 Tbsps oil
Vinaigrette
- 1 clove garlic peeled and halved
- ¼ cup olive oil
- 1 tablespoon fresh basil chopped
- 2 Tbsp red wine
- 2 tablespoon Dijon mustard
Instructions
- Cut the goat cheese logs into 8 equal rounds. Combine the panko, herbs and spices in a bowl and mix thoroughly.
- Shape the goat cheese pieces into a ball and flatten slightly with your hands. Dip the cheese in the egg and then roll in the panko mixture til well coated.
- Cover and refrigerate at least 1 hour or up to 8 hours.
- Clean greens and tomatoes and chop into bite size pieces as required.
- Heat oil in a heavy skillet over medium heat. Add the cheese rounds and cook about 3 minutes per side til coating is golden and crisp.
- Toss greens and tomatoes in a bowl and toss with vinaigrette (see below for vinaigrette). Divide salad among 4 plates and position 2 goat cheese patties on each plate.
- Serve while goat cheese is warm.
Vinaigrette
- Place garlic in the oil in a microwaveable cup. Cover with plastic wrap and microwave on high for 30 seconds. Remove garlic to a bowl or cutting board. Reserve oil.
- Using 2 forks cream the garlic and add basil, vinegar and mustard to the garlic mash. Gradually whisk in the garlic oil. Season with salt and pepper to taste.
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