About this Recipe

By: Rachel

I like cheese… a lot. There are some cheeses that I think are perfectly nice as they are—like soft goat cheese, or brie—but when hot, turn into something far more delicious.

I could take or leave brie on a cheese platter. But once it has been baked (preferably in a puff pastry crust and drizzled with honey), turning it into a fondue-like puddle… I will fight you for the last bite.

Chèvre (goat cheese), too, is a perfectly lovely cheese as it is. Once it has been sliced into medallions and pan-fried, crusted in toasty nuts or crispy panko, to warm, creamy goodness, it becomes something else entirely.

I can’t decide whether I like this dish better with hazelnuts or panko. It depends on my mood. If any of your guests are gluten-free, or if you are observing Passover, chopped nuts are an excellent and easy alternative to the panko (just omit the flour).

Either way, the result is delicious, especially when paired with fresh, crisp greens tossed in a bright and tangy Champagne vinaigrette. The salad is the perfect counterpoint to the rich, warm bites of cheese. This dish is decadent but not too heavy, making it an ideal lunch or first course.

Finally, a word of warning. Any fan of Elizabeth Zott’s would know this (and I certainly should have known), but you cannot substitute pistachios for hazelnuts in this recipe. The results will be disastrous…. take it from me!

Warm Chèvre Salad

This simple warm chèvre salad features pan-fried goat cheese over bright greens dressed in a memorable Champagne vinaigrette.

Print Recipe

Ready In 30

Meal Type Salad

Good For Anytime

Servings 4

Ingredients

For the cheese medallions:

8 ounces (225g) fresh, soft goat cheese
2 tablespoons flour
1 egg, beaten
1 cup panko or finely-chopped hazelnuts

For the salad:

1 clove garlic, crushed
2 tablespoons Champagne vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
1 tablespoon scallion, minced
¼ cup (60mL) best-quality olive oil
Kosher salt and black pepper
12 ounces (340g) fresh salad greens

Step by Step Instructions

Step 1

Stick the goat cheese in the freezer for a few minutes, which makes it easier to slice cleanly. Do this while you set up a breading station: three shallow dishes each with flour, beaten egg, and nuts or panko. Prepare a sheet pan lined with parchment.

Step 2

Slice the goat cheese into 8 medallions. Dip each first in flour, then egg, then nuts or panko, coating each piece evenly.
Lay each on the lined sheet pan and return the medallions to the freezer while you make the salad dressing and heat the oil—this helps the goat cheese stay together while frying.

Step 3

Now prepare the vinaigrette.
Rub the inside of a medium bowl well with the crushed garlic, then discard the clove or reserve for another purpose. In the bowl, whisk together the Champagne vinegar, lemon juice, Dijon mustard, honey, and scallion.
Drizzle in the olive oil while whisking briskly to emulsify. Season with salt and pepper to taste.
Champagne vinaigrette

Step 4

Next, fry the cheese. Pour olive oil into a large, heavy skillet, ensuring the entire bottom of the pan is covered. Heat over medium-high heat until shimmering.
Fry the goat cheese medallions in the oil for about 2 minutes per side (each piece should be golden-brown, and warm throughout). Set aside to drain on a paper towel.

Step 5

Pour the dressing into the large bowl with the greens, and toss to combine. Add the remaining greens, and toss again to coat evenly.
Distribute the dressed greens equally among four serving dishes. Top with the warm goat cheese medallions, and serve immediately.

Beverage Pairing

By: Olivia

Greens love a beautiful Sauvignon Blanc, especially a bright French one. There is nothing more classic than a beautiful vinaigrette and a French Sauv Blanc. Erikka from Violet Wine suggests two different classics. The Loire Valley in France has two awesome and distinct regions. A Sancerre is crisp and lean and a Pouilly-Fumé is a bit denser and fuller-bodied.