Warm goat cheese salad is one of my go-to salads when we're not in the mood for a big dinner. I always keep a log of goat cheese on hand to make this in a pinch.
I first saw Ina Garten make the warm goat cheese salad on The Barefoot Contessa years ago. I've been making it ever since, and I can honestly say that I could eat this salad several times per week. If you enjoy goat cheese, you're going to love this salad. I've adapted this recipe a bit from Ina's original recipe.
WARM GOAT CHEESE SALAD
1 11-ounce log plain Montrachet (goat cheese)
1 large egg, beaten with 1 teaspoon water in a bowl
2 cups Panko bread crumbs, poured into a bowl
Spring mix salad (enough for 4)
Any salad toppings of your choice or none at all is fine too (I generally make this salad with only spring mix, but I wanted to get rid of an English cucumber and some grape tomatoes before they spoiled)
Choice of oil-based salad dressing. My preferred dressing is Gazebo Room Greek.
Kosher salt and freshly ground pepper to taste
Olive oil for frying
1. Remove the log of goat cheese from packaging and slice. Goat cheese is impossible to slice with a knife. The easiest way to slice it is using a strand of dental floss (unflavored). Once you tear off a strand of dental floss, glide it through the goat cheese log to create small circles about 1/2" thick.
2. First dip each slice of goat cheese into the egg mixture and coat evenly. Dip the egg washed goat cheese slices into the bread crumbs and coat well.
3. Place slices of coated goat cheese on a plate. Cover with plastic wrap and chill for 20 minutes.
4. Place spring mix in a large salad bowl and toss with a light coating of your favorite oil-based dressing. Season with salt and pepper. Divide between 4 individual salad bowls.
4. Heat 1 tablespoon olive oil in a pan on medium-high until the oil ripples in the pan. Place goat cheese rounds into the oil and cook until just brown. Turn and cook until the second side is lightly browned. The inside should not be melted.
5. Top each salad with 3 goat cheese rounds and serve.
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