This Baked Goat Cheese Salad perfectly balances flavors and textures —crispy, golden brown goat cheese rounds atop fresh, vibrant greens, all tossed in a simple yet zippy vinaigrette. It’s an effortlessly elegant dish that works just as well for a casual brunch as it does for a dinner party starter. With a few easy techniques, you’ll master the art of baking goat cheese for a salad that’s both elegant and satisfying!
Prep time: PT10M
Cook time: PT9M
Ingredients
10 ounces of goat cheese (plain or seasoned (I figure 1 slice/ounce and 2 ounces/person) or a soft plant-based cheese)
Unrefined cold-pressed extra-virgin olive oil
1 cup panko bread crumbs or your favorite crackers pulverized to crumbs
10 cups mixed salad greens - I liked sturdy mixed greens with a few bitter greens like radicchio or frisee
1 teaspoon Dijon mustard or ½ teaspoon mustard powder
Sea salt and freshly ground black pepper to taste
Serve as is or with toasts or a fruit like strawberries, cherries or grapes.
Or go in a different direction and add roasted artichoke hearts or roasted tomatoes.
You can also add tender green herbs to the salad like chives (tarragon, basil or mint.)
Categories
Brunch
Salad
Cuisine
American
Steps
Preheat the oven to 400 degrees F. Position an oven rack in the upper third of the oven. Line a baking sheet with unbleached parchment paper and grease it with olive oil.
Cut the goat cheese into even slices using unflavored dental floss. Add a few tablespoons of oil to a small shallow bowl or dish. Place breadcrumbs in another shallow dish. Coat each slice of cheese all over in olive oil and then dip into the breadcrumbs, fully coating each slice by pressing the crumbs into the cheese lightly. Place on a parchment lined plate and stick in the freezer until you’re ready to bake them, but figure about 15-30 minutes.
Whisk all the dressing ingredients together in a bowl or place in a screw-top jar and shake until emulsified.
Transfer the goat cheese on the prepared baking sheet (with the parchment) and bake in the upper part of the oven for 7 to 9 minutes (or 9 to 12 minutes if the cheese is completely frozen.)
Assemble the salad greens on a platter or shallow bowl and lightly dress with the vinaigrette. Top with baked goat cheese and serve immediately.
