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Warm Goat Cheese Balsamic Vinaigrette Salad

I am a huge fan of goat cheese. And I saw this Warm Goat Cheese Balsamic Vinaigrette Salad on a menu I would absolutely have to have it!

There is something about the smoothness and tartness of it that makes my mouth water. I always had goat cheese on salads that were just crumbled and even though they tasted great, I wondered how the salad would taste if the cheese was warm and had a little crunch to it. So eventually I came up with this simple salad that is full of flavor and very customizable.

I hope you become as obsessed as I am with it!

Warm Goat Cheese Beet Salad
Warm Goat Cheese Beet Salad

Ingredients:

For the Goat Cheese medallions
1 roll goat cheese, yields about 6 medallions
(you may find them cut into medallions already)
1 egg, whisked in a small bowl
1 cup panko
10 basil leaves, finely chopped
1/4 tsp dill, dried
Red pepper flakes to taste
Sea salt to taste
Black pepper, to taste
2 tablespoons, olive oil

For Salad
Butter lettuce or romaine lettuce, chopped
Small can of sliced red beets
For Balsamic Vinaigrette dressing
1/2 cup balsamic vinegar
1 tbsp dijon mustard
1 tbsp honey
1 tbsp Italian seasoning
Pinch of pepper (I prefer black peppercorns from a grinder)
Pinch of sea salt
1 cup extra virgin olive oil
Mix all the ingredients about in a bowl

Warm Goat Cheese Beet Salad
Warm Goat Cheese Beet Salad

Directions:

If you have a roll of goat cheese, place it (while still in packaging) in the freezer for about 15 minutes.

While cheese chills, chop the lettuce and place in individual plates. Top with red beets.

Slice goat cheese into one inch medallions while still in the packaging. If It breaks apart, then roll into a ball and flatten.

Mix panko, chopped basil, dill, red pepper flakes, salt and pepper in a shallow bowl.

Whisk egg in another bowl. 

Dip the goat cheese medallions in egg until fully covered.

Cover well with panko mixture.

Fry for approximately 1 minute each side, or until lightly browned.

Place on top of lettuce and pour desired amount of dressing.

You can also serve with grilled chicken or fish to make it heartier.

I also love to add diced avocados when on hand.

The possibilities are really endless!

Warm Goat Cheese Beet Salad

Warm Goat Cheese Balsamic Vinaigrette Salad

The smoothness and tartness of this goat cheese salad will make your mouth water!
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Course: Salad
Cuisine: American
Keyword: beet salad, beets, goat cheese, goat cheese salad, salad
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 2

Ingredients

For the goat cheese medallions

  • 1 roll goat cheese yields about 6 medallions (you may find them cut into medallions already)
  • 1 egg whisked in a small bowl
  • 1 cup panko
  • 10 basil leaves finely chopped
  • 1/4 tsp dill dried
  • Red pepper flakes to taste
  • Sea salt to taste
  • Black pepper to taste
  • 2 tbsp olive oil

For the salad

  • 1 head butter (boston) lettuce you can substitute with romaine, spinach
  • 1 can sliced red beets

For the balsamic vinaigrette dressing

  • 1/2 cup balsamic vinegar
  • 1 tbsp dijon mustard
  • 1 tbsp honey
  • 1 tbsp Italian seasoning
  • Pinch of pepper I prefer black peppercorns from a grinder
  • Pinch of sea salt
  • 1 cup extra virgin olive oil

Instructions

  • If you have a roll of goat cheese, place it (while still in packaging) in the freezer for about 15 minutes.
  • While cheese chills, chop the lettuce and place in individual plates. Top with red beets.
  • Slice goat cheese into one inch medallions while still in the packaging. If It breaks apart, then roll into a ball and flatten.
  • Mix panko, chopped basil, dill, red pepper flakes, salt and pepper in a shallow bowl.
    Whisk egg in a bowl. 
  • Dip the goat cheese medallions in egg until fully covered.
  • Cover well with panko mixture.
  • Fry for approximately 1 minute each side, or until lightly browned.
  • Place on top of lettuce and pour desired amount of dressing.
  • You can also serve with grilled chicken or fish to make it heartier. I also love to add diced avocados when on hand.
    The possibilities are really endless!

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