Grilled Goat Cheese Salad
Prep Time20 minutes mins
Cook Time6 minutes mins
Total Time1 hour hr 26 minutes mins
Course: Appetizer
Cuisine: American
Servings: 4 servings
Calories: 566kcal
- 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
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.
Calories: 566kcal | Carbohydrates: 23g | Protein: 23g | Fat: 43g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 99mg | Sodium: 595mg | Potassium: 705mg | Fiber: 5g | Sugar: 5g