This is a simple green salad with warm goat cheese. The tanginess and warmth of the goat cheese is the perfect counterpoint to the crisp chilled greens and light dressing.
This salad is a perfect side for any meal; with my "go to" salad dressing that my family loves. It is so easy to throw together and tastes so much better than any bottled dressing you can buy.
If you have guests or want to treat your family, add a little elegance and flavor by adding these warm goat cheese rounds.
The warmth and slight crunch of each round adds just a bit of tanginess with the salad. The creaminess (slightly melted) inside of the cheese rounds is so delightful!
And to make things even easier, the goat cheese rounds can be prepared for cooking ahead of time and kept in the refrigerator until time to cook in the frying pan.
Also ahead of time, you can cook them in the frying pan and keep them warm in a warming oven for about an hour or so. This eliminates time at the stove after your guests have arrived. (We love doing as much as we can ahead of time!)
Enjoy this yummy salad with warm goat cheese and let us know if you give it a try! We would love to hear from you in a comment below!
More Gr8 Salads
- Arugula Salad with Lemon Parm Dressing
- Spinach Salad with Poppy Seed Dressing
- Italian Chopped Salad
- Strawberry Summer Salad
- Papaya and Avocado Salad
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Green Salad with Warm Goat Cheese Rounds
Goat Cheese Rounds Ingredients
- 1 ½ cups fresh white bread crumbs, or panko
- 2 Tablespoons minced fresh thyme, or 2 teaspoons dried thyme
- 11 ounce log of plain soft goat cheese
- 1 egg, beaten
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon unsalted butter
- 3 Tablespoons white wine vinegar, or vinegar of your choice
- ½ teaspoon Dijon mustard
- ½ teaspoon mayonnaise
- ½ teaspoon minced garlic
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup extra virgin olive oil
- salad greens, enough for 6 to 8 people
Goat Cheese Rounds Directions
- Combine the bread crumbs and the thyme.
- Slice the goat cheese into 12 (½ inch thick) slices. The cheese tends to stick to the knife so using (unflavored :)) dental floss is a clean and easy way to cut it.
- DIp each slice into the beaten egg and then into the bread crumbs making sure that each cheese slice is completely coated.
- Place the slices on a rack and chill in the refrigerator for at least 15 minutes. (This can be done up to 4 hours ahead of time and kept in the refrigerator.)
- When ready to serve, heat 1 Tablespoon of butter and 1 Tablespoon of olive oil in a saucepan over medium-high heat until just smoking.
- Cook the goat cheese rounds on both sides until browned on the outside (less than 1 minute on each side).
- Lay on top of the prepared salads.
- Prepare the salad dressing by placing the vinegar, mustard, mayonnaise, garlic, salt, and pepper in a small bowl and combine with a whisk.
- While whisking, slowly add the olive oil until the dressing is emulsified. Set aside until you are ready to toss the salad.
- Toss the salad with the desired amount of dressing. Serve each salad plate with the salad and top with 1 or 2 warm goat cheese rounds.
- The goat cheese rounds can be prepared for cooking up to 4 hours before serving.
- The cooked rounds can be made and kept in a low warm oven for an hour before serving.