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Salad with Warm Goat Cheese

adapted from Ina Garten's book Barefoot Contessa Parties!

I am usually making this for 2 - 4 people so I buy a 5 oz log of goat cheese. I love using the honey goat cheese, it just adds that touch of sweetness with the slightly tart dressing. Also, depending on what I am serving this salad with, I sometimes add Fresh Gourmet Honey Roasted Sliced Almonds Salad Topping.

This is an impressive salad to serve and so very delicious.

Salad with Warm Goat Cheese


  • 1 5 oz log honey goat cheese

  • 1 large egg white beaten with 1 Tbsp of water

  • Fresh White Bread Crumbs

For the Dressing

  • 1 Tbsp Mrs. Bragg's Apple Cider Vinegar

  • 1 Tbsp good Champagne Vinegar

  • Pinch of sugar

  • 1/4 tsp kosher salt

  • 1/8 tsp fresh ground pepper

  • 1 large egg yolk

  • 1/2 cup EVOO

To Prepare the Salad

  • Salad greens for 2-4 people

  • Olive oil and unsalted butter for frying goat cheese


For the Bread Crumbs

  1. Cut the crust off and tear into pieces, 2-3 slices of good white bread. I like Pepperidge Farms Seedless White Italian Bread.

  2. Place the bread in a food processor and pulse until fine crumbs.

For the Goat Cheese Rounds

  1. Slice the Goat cheese log into 8 slices if preparing for 4 people or use half the log and slice into 4 slices if preparing for 2 people. Note: The best way to slice the Goat cheese is with a length of dental floss.

  2. Dip each round into the beaten egg whites, then the bread crumbs, making sure to coat the cheese thoroughly.

  3. Place the slices on a plate and refrigerate for at least 15 minutes.

For the Dressing

  1. Place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season to taste.

  2. Toss the salad greens with just enough dressing to moisten, you will have leftover dressing to use the next day.

  3. Prepare the plates with the salad greens.

Fry the Goat Cheese

  1. Melt 1 Tbsp olive oil and 1 Tbsp butter in a state pan over medium-high heat.

  2. Cook the goat cheese rounds quickly on both sides until browned on the outside.

  3. Top each salad with 2 cheese rounds.

  4. Sprinkle with Honey Roasted almonds if desired.


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