Fried Goat Cheese Salad with Arugula and Endive

This Fried Goat Cheese Salad is inspired by the light and refreshing (and far superior) salads that I’ve had at French bistros in Paris. The trick to making this salad delicious is the breaded and fried goat cheese. The goat cheese gets warm and creamy, while the outside crisps up and lends a tasty crunch!

I’m a firm believer that salads can and should be delicious and fun – this dish is no exception! My Fried Goat Cheese Salad is easy to make and consists of crisp, fresh ingredients. If you’re a fan of goat cheese and this recipe, you should try my Fig and Goat Cheese Tartlets or my Tomato and Pesto-Whipped Goat Cheese Tart, too!

The key to this French-inspired Fried Goat Cheese Salad is the variety of textures, flavors, and, herby-fried cheese! I love to use arugula in this salad because the peppery flavor balances well with the creamy goat cheese and the citrus vinaigrette. This salad can make two large entree salads or four smaller appetizers or first-course salads.

Why You’ll Love This Recipe

  • It’s light and fresh – Crisp apples, endive, and arugula give this salad plenty of fresh textures.
  • It’s a little indulgent – No one wants a boring salad. This fried goat cheese salad is tangy, and this warm goat cheese makes it a special treat!
  • It will transport you to Paris – Close your eyes, and you can almost smell the hot croissants wafting through the air at your favorite Parisian bistro.

Ingredients

Overhead shot of ingredients for a fried goat cheese salad: a goat cheese log, 2 heads of endive, two cracked eggs in a glass bowl, a jar of herbs de provence, dijon mustard in a glass bowl, olive oil in a glass bowl, chopped walnuts in a glass bowl, an orange cut in half facing upwards, arugula and an apple in a glass bowl, and a glass bowl with breadcrumbs in it on a wooden cutting board.
  • Goat Cheese – Goat cheese steals the show in a fried goat cheese salad, bringing a creamy kick to the crunchy greens and adding a tasty twist to the mix.
  • Extra Virgin Olive Oil – Olive oil is used for frying up the crunchy breadcrumb-crusted goat cheese, as well as or the citrus vinaigrette.
  • Fresh Orange Juice – Freshly squeezed orange juice adds a citrus flavor to the vinaigrette. It brings a freshness that balances out the peppery arugula.
  • Endive – Endive, with its crisp and slightly bitter leaves, adds a refreshing crunch to the fried goat cheese salad, creating a satisfying balance of textures and flavors.
  • Honey crisp apple – Chopped apples in the fried goat cheese salad bring a juicy, sweet kick that adds a nice, down-to-earth vibe to the mix.
  • Panko breadcrumbs – Panko breadcrumbs are Japanese and are coarser and flakier compared to traditional breadcrumbs. These breadcrumbs are known for their light and crispy texture, making them a popular choice for coating and frying foods.
  • Traditional breadcrumbs – Traditional breadcrumbs are finer and can create a denser coating, which makes a more compact and uniform crust on the goat cheese.
  • Herbs de Provence – This French seasoning blend elevates the dish with bright, floral flavors.

Substiutions and Modifications

  • Make it gluten-free – Use gluten-free breadcrumbs instead!
  • Add protein – This salad would be even more delicious with grilled, roasted, or poached chicken breast. For pescatarians, salmon would work really well here, especially with the Dijon citrus vinaigrette!
  • Switch up your greens – Although I think that the combination of endive and arugula is perfect for this fried goat cheese salad, you could also use spinach in place of arugula, or any other greens you’d like!

Step by Step Instructions

This fried goat cheese salad recipe comes together in a pinch! Check out the steps with corresponding steps below for this bistro-inspired salad.

Overhead shot of vinaigrette in glass bowl with fork on white wooden table.

Step 1: Put the goat cheese log in the freezer and set a timer for 15 minutes. While the cheese freezes, work on the other components of the salad.

Add 2 tbsp of EVOO, orange juice, and dijon mustard to a small bowl and whisk to combine. Season to taste, set aside.

Overhead shot of three glass bowls on a white wooden table. In the glass bowls are a whisked egg (so all yellow), breadcrumbs, and a disc of goat cheese covered in breadcrumbs, respectively.

Step 2: Whisk egg and water in a bowl, set aside. In another bowl, mix panko, traditional breadcrumbs, herbs de provence, salt, and pepper. After freezing goat cheese for 15 minutes, slice into 1⁄2-inch discs. Dredge cheese in egg mixture, then coat in breadcrumbs.

Overhead shot of goat cheese circles covered in breadcrumbs and fried, in a pan on the stove.

Step 3: Heat 2 tbsp of cooking oil (or spray) in a pan on medium high heat. Add the goat cheese slices and cook until golden on both sides but not melted on the inside.

Overhead shot of endive leaves ontop of arugula in a white bowl on a white wooden table.

Step 4: Start to build your salad. Add arugula and endive leaves to a large serving bowl.

Step 6: Here

Overhead shot of chopped walnuts, diced red apple, endive leaves, and arugula in a white bowl ontop of a white wooden table.

Step 7: Then, add diced apple and walnuts. Whisk the vinaigrette again, emulsifying once more.

Overhead shot of chopped walnuts, diced red apple, endive leaves, and arugula, and fried goat cheese pieces, in a white bowl ontop of a white wooden table.

Step 8: Drizzle the vinaigrette on top and toss to coat, before adding the goat cheese. Season with salt and pepper, serve immediately.

Recipe Tips and Notes

  • Use fresh ingredients – Choose fresh and high-quality ingredients, including crisp greens, shiny apples, and flavorful goat cheese.
  • Coating consistency – When coating the goat cheese, make sure to coat each piece evenly with breadcrumbs to achieve a consistent crunch.
  • Frying temperature – Maintain a consistent oil temperature for frying. Too hot, and the coating may burn before the cheese softens; too cold, and the coating might become greasy. Aim for around 350-375°F (175-190°C).
  • Quick frying – Fry the goat cheese quickly, just until the coating is golden brown. This ensures that the cheese inside remains creamy and doesn’t overcook.
  • Drain excess oil – After frying, place the goat cheese on paper towels to absorb excess oil. This keeps the fried goat cheese salad from becoming overly greasy.
  • Dress the salad right before serving -Toss the salad with the dressing just before serving to maintain the crispiness of the fried goat cheese.
  • Serve immediately – Fried goat cheese is best enjoyed right after frying when it’s at its crispiest. Serve the salad immediately for the best taste and texture.
  • Customize your salad – Feel free to add other ingredients like dried fruits or avocado to enhance the salad’s flavor and texture.

Recipe FAQs

  • What is the difference between panko and traditional breadcrumbs? –
    Traditional breadcrumbs have a finer texture, made from ground bread with crusts, and are commonly used for binding and coating in various recipes. Panko breadcrumbs, with their coarser and airier texture, are preferred for creating a light and crispy coating, especially in fried dishes like tempura and tonkatsu.
  • What is endive, I’ve never used it before? – Endive is a leafy vegetable with crisp, elongated leaves and a slightly bitter taste. It’s often used in salads and can be enjoyed both raw and cooked.
  • Can I prepare the goat cheese in advance and fry it later? – Yes, you can prepare the goat cheese in advance and fry it later. After coating the goat cheese with breadcrumbs, you can refrigerate it for about 15-30 minutes or even longer. This helps the coating adhere better during frying, and you can fry the goat cheese just before serving to ensure it’s crispy and fresh.

Serving Suggestions

  • As an appetizer – Serve small portions of the fried goat cheese salad as a delightful and flavorful appetizer at gatherings or dinner parties.
  • Light lunch – Enjoy a generous portion of the salad as a satisfying and light lunch option, perhaps accompanied by a bowl of soup or crusty bread.
  • Side dish – Serve the fried goat cheese salad as a side dish to complement main courses, such as grilled chicken, salmon, or a juicy steak.
  • Brunch option – Pair the salad with poached eggs or as part of a brunch spread for a unique and indulgent morning meal.
  • With grilled vegetables – Serve alongside grilled vegetables like asparagus, zucchini, or bell peppers for a well-balanced and flavorful combination.
  • Topped on crostini – Arrange the fried goat cheese on crostini and serve as a stylish and tasty appetizer or party snack. If you’re a fan of crostini, try my Pesto Bruschetta with Marinated Tomatoes recipe!
  • Protein boost -Add grilled chicken, shrimp, or salmon for an extra protein boost and a more substantial main course.

Storage and Reheating Instructions

  • Refrigeration Store any leftover fried goat cheese salad in an airtight container in the refrigerator. Ensure that the container is not too crowded to maintain the crispiness of the goat cheese. If possible, store the fried goat cheese separately from the greens and dressing to prevent the cheese from becoming soggy.
  • Reheating the goat cheese – To maintain the crispiness of the goat cheese, consider reheating it in an oven or toaster oven. Preheat the oven to a moderate temperature (around 350°F or 175°C) and place the goat cheese on a baking sheet for a few minutes until warmed. Avoid using the microwave for reheating the entire salad, especially the goat cheese, as it may result in a loss of crispiness.
  • Overall – Remember that the texture of the goat cheese may not be as perfect as when freshly fried, but the oven method helps to preserve some of the crispiness. Additionally, the greens and dressing are best served fresh, so consider storing and reheating components separately when possible.

Please leave a review below if you make this recipe! And, don’t forget to follow @seasonedandsalted on Instagram!

Fried Goat Cheese Salad with Arugula and Endive

Allie Hagerty
This Warm Goat Cheese Salad is refreshing and light. Perfect for a main course on its own, or as an appetizer salad! I love this dish because I almost always have the ingredients on hand, so I can make it for dinner in a pinch!
5 from 1 vote
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Appetizer, Lunch, Salad
Cuisine French
Servings 4 salads
Calories 269 kcal

Equipment

  • mixing bowls
  • nonstick pan
  • measuring spoons
  • measuring cups
  • chef’s knife
  • cutting board
  • serving bowl
  • spatula

Ingredients
  

  • 4 cups arugula rinsed
  • 1 orange, juiced
  • 2 heads endive
  • 1 red apple, diced
  • 1/4 cup walnuts, chopped
  • 1 egg
  • 2 tablespoons water
  • 6 ounces goat cheese (log)
  • 2 tablespoons olive oil extra-virigin
  • 2 tablespoons cooking oil (or spray)
  • 2 tablespoons panko breadcrumbs
  • 2 tablespoons traditional breadcrumbs
  • 2 teaspoons herbs de provence
  • 1 teaspoon dijon mustard
  • salt and pepper to taste

Instructions
 

  • Put the goat cheese log in the freezer and set a timer for 15 minutes.While the cheese freezes, work on the other components of the salad.
  • Add 2 tbsp of EVOO, orange juice, and dijon mustard to a small bowl and whisk to combine. Season to taste, set aside.
  • Heat a pan over medium high heat and add walnuts. Toast the walnuts whole, tossing every minute or so, for about 5 minutes. Once cooled, roughly chop them. Cut the endive in half lengthwise, then remove the triangle of core at the base of each half, allowing the leaves to separate. Then, cut the leaves in half again, lengthwise. 
  • In a small bowl, whisk egg and 2 tbsp water together, set aside. In another small bowl, combine panko, traditional breadcrumbs, herbs de provence, and a little salt and pepper.
  • When the goat cheese has been frozen for 15 minutes, take it out of the freezer and slice into discs (1⁄2-inch-thick slices).
  • One by one, start to dredge the goat cheese – dip first in the egg and water mixture, making sure to coat evenly. Then, into the breadcrumbs, making sure the cheese is completely coated. Heat 2 tbsp of cooking oil (or spray) in a pan on medium high heat. Add the goat cheese slices and cook until golden on both sides but not melted on the inside.
  • Add arugula, diced apple, toasted walnuts, and endive to a large serving bowl, Whisk the vinaigrette again, emulsifying once more.Drizzle on top and toss to coat, before adding the goat cheese.Season with salt and pepper, serve immediately.

Notes

To re-heat the goat cheese, gently warm on the stove. 

Nutrition

Calories: 269kcalCarbohydrates: 12.3gProtein: 9.2gFat: 21.1gSaturated Fat: 5.8gPolyunsaturated Fat: 6.6gMonounsaturated Fat: 6.1gCholesterol: 23mgSodium: 111.1mgPotassium: 179.8mgFiber: 1.7gSugar: 3.6g
Keyword Cheese,, french, goat cheese, Salad, Vegetarian
Tried this recipe?Let us know how it was!

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One Comment

  1. 5 stars
    This salad is delicious and the crispy goat cheese an extra treat. The citrus dressing is a perfect compliment.

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