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Warm Goat Cheese Salad with Walnuts

I am a huge fan of goat cheese. If I see anything goat cheese on a menu I must 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. Hope you like it!

warm goat cheese salad with walnuts
Warm Goat Cheese Salad with Walnuts

Ingredients:

1 roll herb goat cheese, yields about 6 medallions
1 egg, whisked in a small bowl
1 cup panko
2 tablespoons, butter
Bag of arugula but you can also substitute with romaine lettuce
Sliced red beets
Store bought balsamic vinaigrette

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.

Put panko in a bowl.

Whisk egg in a separate bowl. 

Dip the goat cheese medallions in egg until fully covered.

Cover well with panko.

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

Place on top of arugula.

Sprinkle walnuts.

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.

Warm Goat Cheese Salad with Walnuts
warm-goat-cheese-salad

Warm Goat Cheese Salad with Walnuts

This is simply the best salad ever!
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Course: Salad, Side Dish, Snack
Cuisine: American
Keyword: beet salad, beets, goat cheese, salad, walnuts
Prep Time: 20 minutes
Cook Time: 5 minutes
Servings: 2 people

Ingredients

  • 1 roll herb goat cheese yields about 6 medallions
  • 1 egg whisked in a small bowl
  • 1 cup panko
  • 2 tbs butter
  • 1 bag arugula you can also substitute with romaine lettuce
  • canned sliced red beets to taste
  • Store bought balsamic vinaigrette

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.
  • Put panko in a bowl.
  • Whisk egg in a bowl. 
  • Dip the goat cheese medallions in egg until fully covered.
  • Cover well with panko.
  • Fry for approximately 1 minute each side, or until lightly browned.
  • Place on top of arugula.
  • Sprinkle walnuts.
  • Pour desired amount of dressing.

Video

Notes

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 endless!

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