Mixed Greens with Fried Goat Cheese and Vinaigrette is exactly how I like a salad – full of flavor, crunch, and a creamy cheese on top! The salad is hearty enough for stand-alone lunch, perfect for a side, and fancy enough to take for a dinner party.
Assembling the Mixed Greens with Fried Goat Cheese and Vinaigrette
To make the goat cheese rounds:
Goat cheese rounds are so easy to make and really take a salad from boring to fancy! It’s this easy:
- Cut off a good piece of goat cheese and make it into a ball. Press the ball between your hands to form a disc. Chill the discs for a few minutes before cooking.
- Dip the round in egg and then coat in breadcrumbs.
- Heat a little olive oil up in a pan and quickly cook on both sides. The breadcrumbs will toast and will warm the cheese.
- Top your beautiful salad with the goat cheese rounds.
Other additions to spruce up this mixed green salad even more:
- Toasted pecans, walnuts, or candied nuts
- Craisins or candied cranberries
- Avocado slices
- Sunflower seeds
- Red grapes
- Apple or pear slices
Mixed Greens with Fried Goat Cheese and Vinaigrette
I love a really great, "fancy" salad! These fried goat cheese rounds make any salad a little fancier...and they are so delicious. Serve it with toasted pecans and this delicious vinaigrette dressing for an amazing salad. Perfect for your own dinner table and fancy enough for a dinner party.
Ingredients
- 4-6 oz goat cheese block
- 1/2 cup seasoned bread crumbs
- 1 egg
- 1/4 cup olive oil plus 2 tbsp for goat cheese
- 2 tsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp sugar
- 3 tbsp minced onion
- 1/2 cup halved pecans
- Pre-packaged bag/box of mixed greens
- salt and pepper
Instructions
- To make Fried Goat Cheese Rounds:
- Cut a spoonful of goat cheese from the block. Form into a small ball. Press between hands, forming a small disc. Make as many rounds as needed based on people you are serving (I do one per person). Place in refrigerator for 10-15 minutes.
- Break an egg into a small bowl and stir until mixed.
- On a small plate, pour 1/2 cup of bread crumbs, a good pinch of salt, a little black pepper.
- Heat up a small skillet with 2 tbsp of olive oil.
- After the rounds have been in the fridge 10-15 min, remove them and, one at a time, dip each round into the egg and then coat in the breadcrumbs.
- Carefully add the rounds to the hot pan. Cook quickly on each side until breadcrumbs have browned. Don't cook too long - you don't want the cheese to melt too much.
- Remove from heat and place aside to cool.
- To make dressing:
- In a Mason jar (or other container with a lid), add minced onions, Dijon, red wine vinegar, sugar, 1/4 cup olive oil, a pinch of salt, and some freshly cracked black pepper. Shake well until dressing is combined.
To assemble salad:
- Add mixed greens to a platter.
- Toast the pecans in a small skillet or toaster oven. Be careful not to burn! Once toasted, add the pecans to the top of the salad.
- Spread the goat cheese rounds around the salad.
- Right before serving, drizzle the dressing over the salad.
Tried this recipe?Let us know how it was!
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