Breaded And Baked Goat Cheese Salad Recipe
Prep Time:
1 hour, 15 minutes
Cook Time:
25 minutes
Servings:
4 Servings
Ingredients
  • ¾ cup dry breadcrumbs
  • 1 ½ teaspoons herbes de Provence
  • 1 teaspoon freshly cracked black pepper, divided
  • 1 (8-ounce) log plain goat cheese
  • ¾ cup extra-virgin olive oil, divided
  • ½ cup roughly chopped walnut halves
  • ¼ cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons honey
  • ½ teaspoon sea salt
  • 1 small head frisee lettuce
  • 1 small head radicchio
  • 2 heads Belgian endive
  • 1 small bulb fresh fennel
  • ½ cup dried tart cherries
Directions
  1. In a shallow dish, mix together the breadcrumbs, herbes de Provence, and ½ teaspoon pepper.
  2. Slice the goat cheese into 8 rounds, reshaping into discs if needed.
  3. Place the goat cheese rounds into another shallow dish and drizzle them with ¼ cup olive oil, turning to coat.
  4. Coat each goat cheese round with the breadcrumb mixture and transfer to a plate.
  5. Refrigerate the breaded goat cheese for 1 hour to firm up.
  6. While the goat cheese chills, preheat the oven to 350 F.
  7. Line a small baking sheet with parchment paper and add the walnuts.
  8. Bake the walnuts for 10 minutes until lightly toasted.
  9. Remove the walnuts from the oven and transfer to a plate to cool.
  10. In a medium bowl, whisk together the vinegar, mustard, lemon juice, honey, sea salt, and remaining ½ teaspoon pepper.
  11. Gradually whisk in the remaining ½ cup olive oil and set aside.
  12. Wash and pat dry all the greens.
  13. Cut or tear the frisee into bite-sized pieces.
  14. Remove the core from the radicchio and thinly slice.
  15. Cut the endive crosswise into rounds.
  16. Remove the green stalks and core from the fennel bulb and thinly slice the rest.
  17. Add all the greens and fennel to a large bowl and refrigerate until ready to use.
  18. Increase the oven temperature to 400 F.
  19. Remove the goat cheese from the refrigerator and evenly space the rounds on the parchment-lined baking sheet.
  20. Bake the goat cheese for about 15 minutes until golden brown.
  21. While the goat cheese bakes, add the toasted walnuts and the cherries to the bowl with the greens.
  22. Drizzle on enough dressing to lightly coat and toss to mix.
  23. Mound the greens onto 4 salad plates and top with the warm goat cheese.
  24. Drizzle with a little more dressing and serve immediately.