Baked Goat Cheese Salad Recipe

Baked goat cheese salad on a small plate with a fork on the side.

Baked Goat Cheese Salad Recipe

This Baked Goat Cheese Salad is a French-bistro style salad that is ideal as a light lunch or a side salad with the main dish. Served warm, most of the components of this recipe can be made ahead and then it can be assembled right before serving.

Course Salad

Cuisine American/French

Diet Vegetarian

Prep Time 15

Cook Time 10

Resting time 30

Total Time 55

Servings Servings

Calories 175kcal

Author Aysegul Sanford

Ingredients

For The Baked Goat Cheese Rounds

1 tablespoon fresh thyme chopped
2 tablespoons fresh parsley chopped
¾ cup panko breadcrumbs
1 teaspoon garlic powder
1 large egg
1 teaspoon Dijon mustard
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 log goat cheese 8oz. - sliced into 8 pieces

For The Salad & Salad Dressing

3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
½ teaspoon dijon mustard
1 small shallot chopped (about 2 tablespoons)
½ teaspoon kosher salt
¼ teaspoon black pepper
6 cup mixed salad greens 7 oz.

Instructions

Line a small baking sheet with parchment paper and set it aside.
Prep your dipping station: First, place fresh herbs on a small shallow plate and mix to combine. Second, place panko and garlic powder in a shallow bowl. Stir to combine. And third, whisk egg, mustard, salt, and pepper in a small bowl and set aside.
Divide goat cheese into 8 equal portions. You can use a knife, but I find that it is easier to use dental floss or kitchen twine. To do so, slide a piece of dental floss under the goat cheese log and line it up to where you want to make your first slice. Holding the ends of the dental floss with either hand, pull the string straight up and cross them in the center to cut through the cheese log. Roll each piece into a small disk (or a ball).
Roll each goat cheese ball in the herb mixture, ensuring it is coated on all sides. Next, roll them in the egg mixture (allowing the excess liquid to drip), followed by the panko mixture pressing gently to ensure that it is fully coated with the panko breadcrumbs.
Transfer the goat cheese balls onto the parchment-lined baking sheet. Place in the freezer for 30 minutes.
Meanwhile, make the salad dressing by whisking together olive oil, red wine vinegar, shallot, and salt and pepper.
Preheat the oven to 400 degrees F. Remove the cheese from the freezer and bake in the oven for 8-10 minutes.
To assemble the salad, place salad greens in a salad bowl and drizzle them with the dressing. Give it a big toss.
Divide the salad amongst four salad plates and top each plate with two baked goat cheese balls.

Notes

Let excess egg drip: Only one egg is necessary to coat all eight of your goat cheese balls—as long as you let the excess egg mixture drip after rolling each ball in it. However, if you need more dipping mixture, you may add another egg.
Bake right before serving: I recommend baking your goat cheese balls just before serving them. This way, the insides of your rounds will be creamy and warm. If you wait too long before serving, the goat cheese will solidify and lose its creaminess.
Broil until golden brown: If you want, you can broil them for one minute or until golden brown. Just be sure to keep an eye on them so that they don’t burn.
Make ahead: You can make this salad recipe up to one week in advance. Simply roll the goat cheese balls, coat them in the herb, egg, and breadcrumb mixtures, and arrange them on a sheet pan. Then, cover them with plastic wrap and place them in the freezer for about 30 minutes. Once frozen, place goat cheese rounds in a freezer-safe Ziploc bag. Remove as much air as possible, then place the bag back in the freezer. Remove the balls just before serving, and bake them in a 400-degree F. oven for 10-12 minutes.
Store: To store the leftovers, transfer them into an airtight container in the fridge. I recommend warming the goat cheese balls (not the salad greens!) just before eating your leftovers. However, you can also enjoy your salad cold.

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