Warm Goat Cheese Salad with Baby Greens
When 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
- Mandolin (optional)
- Chef’s knife
- 4 oz Fresh Goat Cheese chèvre
- 2 tbsp Flour
- 1 large Egg beaten in a wide bowl
- 1/4 cup Panko Breadcrumbs more as needed
- 3 tbsp Walnut Oil
- 1 tbsp Lemon Juice
- 1/2 tsp Dijon Mustard
- pinch of Sugar
- salt and freshly ground pepper to taste
- 8 oz Mixed Baby Greens
- 2 tbsp Olive Oil for frying
- 2 small Firm-ripe Pears
- 2 tbsp Pistachios coarsely chopped
- 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.