Warm Chèvre Salad
This simple warm chèvre salad features pan-fried goat cheese over bright greens dressed in a memorable Champagne vinaigrette.
Equipment
- Kitchen scale or measuring cups and spoons
- Measuring cups and spoons or kitchen scale
Ingredients
For the cheese medallions:
- 8 ounces (225g) fresh, soft goat cheese
- 2 tablespoons all-purpose flour
- 2 large eggs beaten
- 1 cup (50g) panko (or substitute finely-chopped hazelnuts)
For the salad:
- 1 clove crushed garlic
- 2 tablespoons Champagne vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 tablespoon green onions minced
- ¼ cup (60mL) good-quality olive oil
- Kosher salt and freshly-ground 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. (You don't want them to freeze completely—just enough to firm them up).
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 green onions.Drizzle in the olive oil while whisking briskly to emulsify. Season with salt and pepper to taste.
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.
