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Salad with Warm Goat Cheese

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Serves 6

1 10 oz log of plain or herbed Goat Cheese
2 eggs beaten with 1 tbsp water
Seasoned bread crumbs (I use 4C)

For the dressing:
1 cup Extra Virgin Olive Oil
2 tbsp balsamic vinegar
Salt and pepper to taste

Mix the ingredients in a food processor or just stir them yourself.  I sometimes just pour the oil and vinegar on the salad and then add the salt and pepper.  Toss the salad greens with the vinaigrette then put onto 6 salad plates.

For the Cheese:

Slice the goat cheese into ½ inch slices.  Dip each one into the egg mixture and then into the bread crumbs.  Place in a plate and chill for at least 15 minutes.  You can have these ready ahead of time and just fry them at the last minute. 
Heat 1 tbsp vegetable or olive oil in sauté pan over medium high heat. Cook the goat cheese rounds quickly on both sides until they are browned on the outside but not melted on the inside. Top each salad with 1 or 2 warm rounds and serve.

Wine pairing :

Serve the salad with a Sancerre from the Loire Valley or a Sauvignon Blanc from New Zealand such as Kim Crawford Sauvignon Blanc or Babich or Monkey Bay.  The crisp acidity of these wines is a wonderful contrast to the creamy goat cheese and the herbal flavors complement to salad greens. A classic pairing!

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