Warm Goat Cheese Salad with Baby Greens
David Scott Allen · Provencal Recipes · Salad · TasteWhen the weather is warm (hot), I love to serve a big plate of fresh greens lightly dressed with extra virgin olive oil and vinegar or lemon juice, topped with slices of grilled chicken cutlets and fresh farmers market tomatoes. I marinate the chicken in the same salad dressing ingredients, rosemary, salt, and pepper. It cooks quickly, is incredibly juicy, and really hits the spot. Sometimes, instead of chicken, I make it with a grilled steak; that’s also really good.
However, often in the summer months, we choose meatless meals like this salad with baby greens, goat cheese and pears.
Baby Greens with Fried Goat Cheese and Pears
Look no further if you're looking for a light main course for a warm summer evening. This recipe combines sweet, fresh greens with rich, creamy goat cheese for an impeccable combination that will impresses. Want to take it a step further? Pair this dish with a crisp, dry white wine and watch your guests fawn over your expertise.
Equipment
- v-blade mandoline (optional)
Ingredients
- 4 oz Fresh Goat Cheese chèvre
- 2 tbsp flour
- 1 large egg beaten in a wide bowl
- 1/4 cup panko (Japanese) breadcrumbs more as needed
- 3 tbsp Walnut Oil
- 1 tbsp lemon juice
- 1/2 tsp Dijon mustard
- pinch sugar
- salt and freshly ground black pepper to taste
- 8 oz Mixed Baby Greens
- 2 tbsp olive oil for frying
- 2 small pears firm-ripe variety
- 2 tbsp pistachios coarsely chopped
Instructions
- Slice the goat cheese log into eight (8) disks, about 1/4-inch thick. Coat them with flour, dip in the beaten egg, and press them into the panko breadcrumbs. Set cheese disks on a plate and refrigerate them until ready to fry (may be done in advance).
- Whisk the walnut oil, lemon juice, Dijon mustard, sugar, salt, and pepper until emulsified. Mix lettuces with the dressing and divide among two serving plates, leaving room for pears and cheese.
- Place olive oil in a skillet heated to medium-high. Sauté the cheese disks on both sides until golden; drain on paper towels. Using a mandoline or a sharp knife, slice 1/8-inch thick slices through the pear (pop out any seeds) and arrange on one side of the plates. Add extra cubes of the unsliced portion of the pear to the salad, if desired.
- Lightly dress the greens then mound them opposite the pear slices. Place fried goat cheese discs on top, then sprinkle with pistachios, and serve immediately.
Tried this recipe?Let us know how it was!
More Recipes with Goat Cheese
Goat Cheese and Pear Salad
Quick to prepare, this salad is a perfect compliment with the Acquiesce Roussanne and Belle Blanc wines.
Check out this recipe
Warm Goat Cheese Salad with Honey Mustard Dressing
This salad is quick to prepare. Use fresh, local ingredients, where possible. Enjoy for lunch or divide into smaller portions and serve as a starter course.
Check out this recipe
Herbed Goat Cheese
This recipe is super easy to make, and you can vary the flavours slightly each time depending which herbs are in season.
Check out this recipe
Leek and Goat Cheese Tart
This light tart recipe is the perfect accompaniment for a crisp glass of Provencal rosé on the patio or by the fire. No matter what the weather is like, this savoury and creamy tart is absolutely delicious. With leeks and goat cheese being easily accessible in most regions year-round, make this tart with a fresh green salad for a dish that is sure to impress. Make sure to allow enough time for your dough to rest before using it.
Check out this recipe
Stuffed Chicken Breasts with Red Bell Pepper Sauce
If you're looking for a dinner idea that's bound to impress, these stuffed chicken breasts are juicy and full of flavour! Not to mention, they're totally easy to make with a little love and patience!
Check out this recipeChâteauneuf-du-Pape Full day Wine Tour with the sommelier-guide and 3 winery visits
Discover one of the most famous red wine-producing areas of France, Châteauneuf-du-Pape, with this wine tour! You will start the day with the discovery of Châteauneuf-du-Pape and its history.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Traditional Negroni Cocktail Made for the French RivieraRelated Provence Articles
Late Summer Salad with Grilled Zucchini and Tomatoes
August 25, 2022
Autumn is sneaking up on us here in Provence as we see in the final days of summer. With some exquisite seasonal vegetables harvested over the sunny season, we took the opportunity to cook up some of our favourites to enjoy them to the full until we see their return again next year. The smoky-sweet …
Herbed Goat Cheese or with Peppercorns for Relaxed Entertaining
October 3, 2017
Entertaining should be easy. Invite your neighbours over for drinks and serve this simple appetizer - goat cheese with herbs or peppercorns.…
Light and Delicious Spring Menu from Provence
March 29, 2019
Spring Menu from Provence As we transition into Spring in Provence, I like to add both ginger and lemon to my recipes, for a zingy spice and natural acidity that will add brightness to our dishes. As I depart from the heavier winter soups and daubes, I enjoy making lighter, brighter dishes to welcome the warmer weather. In …
Verrine Tricolore a Bell Pepper and Goat Cheese Starter
July 13, 2018
Verrine appetisers and desserts remain popular in France. The idea of layering flavours and textures in a small glass vessel is visually appealing. Think of this recipe as a savoury parfait starter to serve with drinks or as the first course. I make this Verrine Tricolore with two different coloured bell peppers and fresh goat cheese.…
No Comment