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Mixed Greens with Walnut-Crusted Goat Cheese Recipe

Mixed Greens with Walnut-Crusted Goat Cheese

Crisp walnut-breaded goat cheese rounds are pan-fried until golden and served warm over mixed greens, dried cranberries, and balsamic vinaigrette. This elegant salad serves about four.
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Prep Time 20 minutes
Cook Time 6 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Walnut-Crusted Goat Cheese
  • 8 ounces Firm goat cheese, preferably a log
  • 1/2 cup Walnut pieces
  • 1/2 cup Panko or fresh breadcrumbs
  • 1/2 cup All-purpose flour
  • 2 Large eggs, lightly beaten
  • 2-3 tablespoons Olive oil, for pan-frying
Salad
  • 8-10 cups Mixed salad greens
  • 1/2 cup Dried cranberries, optional
  • 1/2 cup Balsamic vinaigrette, purchased or homemade
Seasoning
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper

Method
 

Step-by-Step
  1. Cut the chilled goat cheese into 8 rounds about 1/2 inch thick. Chill the rounds until firm, then prepare the coating stations.
  2. Finely chop the walnuts and combine them with the breadcrumbs, kosher salt, and black pepper in a shallow dish.
  3. Place the flour in a first shallow dish and the lightly beaten eggs in a second. Coat each goat cheese round in flour, dip it in egg, and press it firmly into the walnut-breadcrumb mixture.
  4. Chill the coated goat cheese rounds for about 15 minutes so the crust firms and adheres.
  5. Heat 2 to 3 tablespoons olive oil in a skillet over medium heat. Cook the rounds for approximately 2 to 3 minutes per side, turning gently, until golden and crisp.
  6. Toss the mixed greens and dried cranberries with the balsamic vinaigrette. Divide the salad among plates and top each serving with two warm walnut-crusted goat cheese rounds.

Notes

Keep the cheese chilled before breading and again before cooking. Chop the walnuts fairly finely and press the coating firmly onto each round. Handle the cooked cheese gently because the centers soften quickly. For a homemade dressing, whisk together 3 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/3 cup olive oil, salt, and pepper.