Warm goat cheese rounds served with romaine and radicchio lettuce dressed in a honey white wine vinaigrette garnished with chopped walnuts. Goat cheese never had it so good.
Seasoned bread crumbs coat thick slices of herbed goat cheese that are lightly pan-fried in olive oil to give them a crispy outer crunch and warm, creamy insides elevating cheese to all new heights.
I love the tangy cheese with the slightly sweet dressing, the crunch of the walnuts and the cool lettuce.
A perfect balance of savory and sweet, soft and crispy, warm and cold.
This is one of those salads
you I cannot get enough of.
I could easily eat it every single day.
This is a great appetizer! So easy to make and elegant. Two pluses when you’re serving a crowd.
You can fry them up and keep them warm in a very low oven until you’re ready to serve then just nestle them in radicchio leaves with a drizzle of dressing over top and a smattering of nuts.
If you never had goat cheese before there’s no better time to take the leap than now. You’re in for a treat. I promise.
This makes the best light summer lunch or dinner. You can throw a handful of fresh berries into the mix and even some grilled chicken or vegetables to make it more substantial.
The no. 1 best thing? You can make as few or as many as you like – this is more method than a precise recipe.
Or you can skip the salad entirely and just stuff hot goat cheese in your mouth.
Ask me how I know this.
- 1 Goat cheese log, sliced into ½-inch rounds
- seasoned Italian bread crumbs
- 1 egg, beaten with 1 tablespoon water
- olive oil, for pan-frying
- ¼ cup honey
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- ¼ cup extra-virgin olive oil
- coarse salt and fresh black pepper
- chopped romaine
- chopped radicchio
- chopped walnuts
- Freeze the goat cheese for 20 minutes before slicing. Use a sharp paring knife or dental floss to slice the goat cheese into ½-inch rounds or dip a paring knife into warm water and wipe off between cuts.
- Set up a dredging station by adding both the bread crumbs and egg to separate shallow bowls. Dredge the goat cheese rounds by first dipping in egg and then coating with bread crumbs, using your hands to pat the crumbs on. Set on a cutting board or platter lined with parchment and freeze 20 minutes.
- Whisk the honey, vinegar, and mustard together in a small bowl. Slowly whisk in the oil. Season to taste with salt and pepper. Alternately you can pulse everything together in a food processor.
- After 20 minutes heat a heavy-bottomed skillet with enough oil to generously coat the bottom over medium heat.
- Pan fry the goat cheese rounds on both side until golden brown about 4 - 5 minutes each.
- Remove to a paper-towel-lined plate to drain.
- Serve over the romaine and radicchio drizzled with dressing and garnished with nuts. Add a few fresh berries if you like.