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!
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.