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Baked Goat Cheese Salad


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Baked Goat Cheese Salad 0 Picture


  • About 1/2 cup (125 ml) dry bread crumbs
  • 1 tsp (5 ml) dry thyme
  • 4-6 rounds fresh goat cheese (chevre)
  • About 1/4 cup (60 ml) olive oil
  • 6 cups (1.5 L) mixed baby greens or mesclun
  • 1 recipe basic vinaigrette (see below)
  • Basic Vinaigrette
  • 1 Tbs (15 ml) finely chopped shallot or onion
  • 1 tsp (5 ml) Dijon-style mustard
  • 1/4 cup (60 ml) red wine vinegar
  • Salt and freshly ground pepper to taste
  • 3/4 cup (180 ml) extra virgin olive oil


Servings 4


Step 1

Combine the bread crumbs and dried thyme in a plate. Dip the goat cheese in the olive oil to coat both sides, roll in the bread crumbs, and place on a baking sheet. Bake in a preheated 400F (200C) oven until golden brown and bubbling slightly, about 5 minutes. Meanwhile, dress the salad greens with the vinaigrette and divide among 4 to 6 salad plates. Top each plate with a round of goat cheese and serve immediately. Serves 4 to 6.

Basic Vinaigrette
Combine the shallot, mustard, vinegar, salt, and pepper in a small mixing bowl and whisk until thoroughly combined. Add the oil in a thin stream, whisking constantly. If the sauce separates before being used it can me be recombined by whisking vigorously for a few seconds. Makes 1 cup (250 ml).

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