This vibrant salad combines the earthy richness of fresh mixed greens with the bold, salty punch of ripe olives and oil-packed sun-dried tomatoes. The star of the dish is the goat cheese, which is formed into patties, coated in a crunchy cornmeal and sesame seed crust, and pan-fried until golden and sizzling. The warm, crispy cheese contrasts beautifully with the cool, crisp greens, creating a dynamic texture profile. Drizzled with a zesty tarragon vinaigrette, this dish offers a perfect balance of creamy, crunchy, and tangy flavors. It is an elegant yet simple option for a light lunch, a picnic centerpiece, or a sophisticated side dish for dinner parties.
Sizzling Goat Cheese Salad
Description
This vibrant salad combines the earthy richness of fresh mixed greens with the bold, salty punch of ripe olives and oil-packed sun-dried tomatoes. The star of the dish is the goat cheese, which is formed into patties, coated in a crunchy cornmeal and sesame seed crust, and pan-fried until golden and sizzling. The warm, crispy cheese contrasts beautifully with the cool, crisp greens, creating a dynamic texture profile. Drizzled with a zesty tarragon vinaigrette, this dish offers a perfect balance of creamy, crunchy, and tangy flavors.Ingredients
Directions
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Arrange the torn mixed greens, pitted ripe olives, drained and chopped sun-dried tomatoes, and sliced green onions on a large serving platter. Cover and refrigerate until ready to serve.
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In a screw-top jar, combine the salad oil, tarragon vinegar, 2 tablespoons of water, walnut oil, and Dijon mustard. Cover tightly and shake vigorously until the dressing is well combined and emulsified.
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In a small bowl, whisk together the egg and 1 tablespoon of water to create the egg wash.
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In a shallow bowl, combine the cornmeal, fine dry bread crumbs, toasted sesame seeds, and grated Parmesan cheese to create the coating mixture.
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Divide the goat cheese (chevre) into 16 equal portions. Shape each portion into a ball, then gently flatten into patties approximately 1 1/4 inches in diameter.
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Dip each cheese patty into the egg mixture, ensuring it is fully coated. Then, roll the patty in the cornmeal mixture, pressing gently to adhere. Place the coated patties on a plate, cover, and chill in the refrigerator for at least 15 minutes to firm up.
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Just before serving, melt the margarine or butter in a large skillet over medium heat.
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Add the chilled cheese patties to the skillet. Cook for 3 to 5 minutes, turning once, until both sides are golden brown and crispy.
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Arrange the hot, sizzling cheese patties on top of the chilled greens mixture. Drizzle with the prepared tarragon vinaigrette. Serve immediately with the toasted pita wedges.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 95.7kcal
- % Daily Value *
- Total Fat 1.4g3%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 200.8mg9%
- Total Carbohydrate 17.4g6%
- Dietary Fiber 8.0g32%
- Sugars 6.8g
- Protein 9.0g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: The goat cheese patties can be prepared and coated up to 24 hours in advance. Keep them covered and refrigerated until ready to cook. Do not assemble the salad with warm cheese if not serving immediately, as the greens may wilt.
Ingredient Substitution: If you do not have tarragon vinegar, you can substitute with white wine vinegar or apple cider vinegar. For the oil, extra virgin olive oil works well if walnut oil is unavailable.
Cooking Tip: Ensure the cheese patties are well-chilled before frying. This helps them hold their shape and prevents them from melting too quickly in the pan. Cook over medium heat, not high, to ensure the coating browns before the cheese melts completely.
Variation: For a gluten-free version, use gluten-free bread crumbs or almond flour in the coating mixture. Ensure the Dijon mustard is gluten-free.
