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I’m a firm believer that salads can and should be delicious and fun. This Warm Goat Cheese Salad is inspired by the light and refreshing (and far superior) salads that I’ve had at French bistros. How can a simple salad taste so good?
The key to this French-inspired salad is the variety of textures, flavors, and of course, the herby fried cheese! I love to use arugula in this salad because the peppery flavor balances well with the creamy goat cheese and the citrusy vinaigrette.
This salad can make two large entree salads, or four smaller appetizer or first-course salads. You can make the vinaigrette ahead, just make sure to whisk it again right before serving. I made this salad the other day along with a few other items and had a spring brunch outside with friends — it was a huge hit!
What you need to make seasoned and salted’s warm goat cheese salad:
- red apple
- goat cheese
- extra virgin olive oil
- panko breadcrumbs
- traditional breadcrumbs
- herbs de provence
- dijon mustard
- ground pepper
Enjoy, and as always, please let me know if you make this recipe – and if you do, don’t forget to tag @seasonedandsalted and #seasonedandsalted on Instagram!
- 4 cups arugula rinsed
- 1 orange juiced
- 2 heads endive
- 1 red apple diced
- 1 egg
- 2 tbsp water
- 4.5 oz goat cheese (log)
- 2 tbsp olive oil extra-virigin
- 2 tbsp cooking oil (or spray)
- 2 tbsp panko breadcrumbs
- 2 tbsp traditional breadcrumbs
- 2 tsp herbs de provence
- 1 tsp dijon mustard
- salt and pepper to taste
- 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.