Summer Salad with Fresh Goat Cheese

Summer Salad with Fresh Goat Cheese

Serves 4 to 6
California cuisine has taken the world by storm in the last few decades and bread-crumb-crusted fresh goat cheese on a light green salad is one of its banner recipes. Like the west coast lifestyle, it's becoming ubiquitous but we love it so much we'll never tire of it. This version is excellent with artisan bread toasted on the grill.
  • 1/4 cup white wine vinegar
  • 1 tablespoon Dijon mustard
  • 2/3 cup extra virgin olive oil
  • Salt and pepper to taste
  • 1 egg
  • 1 cup panko breadcrumbs
  • 1 tablespoon finely chopped parsley
  • 1 (4-ounce) log goat cheese, cut in 1" thick rounds
  • 1/4 cup canola oil
  • 4 cups mixed greens
  • Very thinly sliced radishes
  • Grilled or roasted red pepper strips
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Whisk together vinegar, mustard, olive oil, salt and pepper in a small bowl; set aside.

In a shallow bowl, beat egg with 1 tablespoon water and set aside. In another bowl, combine bread crumbs with parsley, salt and pepper. Carefully dip each goat cheese round in egg, letting any excess run off. Then dip into bread crumbs and coat very well. Chill coated goat cheese slices until firm (at least 1 hour).

Heat canola oil in a large skillet. Add cheese rounds and fry, turning until both sides are golden. Arrange greens, radishes and red peppers on individual plates or serving platter. Place the cheese rounds on top and drizzle with reserved vinaigrette.
Nutritional Info: 
Per Serving: 480 calories (380 from fat), 44g total fat, 8g saturated fat, 55mg cholesterol, 500mg sodium, 17g carbohydrates, (2 g dietary fiber, 2g sugar), 8g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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