Sizzling Goat Cheese Salad

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.

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 12

Calories: 450

Dietary: Vegan, Vegetarian

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.

Directions

1
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.
2
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.
3
In a small bowl, whisk together the egg and 1 tablespoon of water to create the egg wash.
4
In a shallow bowl, combine the cornmeal, fine dry bread crumbs, toasted sesame seeds, and grated Parmesan cheese to create the coating mixture.
5
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.
6
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.
7
Just before serving, melt the margarine or butter in a large skillet over medium heat.
8
Add the chilled cheese patties to the skillet. Cook for 3 to 5 minutes, turning once, until both sides are golden brown and crispy.
9
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 12 servings

Amount Per Serving
Calories 450kcal

% Daily Value *
Total Fat 35g54%
Saturated Fat 12g60%
Cholesterol 120mg40%
Sodium 450mg19%
Total Carbohydrate 15g5%
Dietary Fiber 3g12%
Sugars 2g
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/sizzling-goat-cheese-salad/