Crispy Seared Goat Cheese medallions served on salad greens tossed with a shallot vinaigrette.
This salad is one of our favorites – there’s no better way to get everyone to eat their greens, than by topping it with fried goat cheese! Kids and grown ups will love this one – it’s a riff on the classic Barefoot Contessa Salad with Warm Goat Cheese, from her Parties cookbook. The dressing comes from Erin French, and I think it pairs well with the goat cheese, and is simpler than Ina’s. Erin French is the genius behind the famed Lost Kitchen, in Freedom, Maine.
This dressing is always on hand in our fridge – it’s literally one shallot minced, covered with rice wine (or white wine) vinegar, then finished with olive oil, salt, and pepper. The beauty of it comes from the tanginess of the shallots after macerating in the vinegar for about 20 minutes – they break down a bit and add great flavor to salads. You can also spoon it over grilled fish or chicken.
The goat cheese medallions get coated in fresh soft white breadcrumbs, and then are pan seared in olive oil and butter. Ideally you would make these right before serving, but if you must make them ahead, it’s possible to fry them and store for reheating later at 300 degrees for about 8 minutes. You will want the insides to soften but maintain a crispy crust on the outside.
Warm Goat Cheese Salad with Macerated Shallot Vinaigrette
Ingredients
Macerated Shallot Vinaigrette
- 1 shallot, minced
- 1/4 cup Rice Wine Vinegar
- 1/2 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1/2 cup olive oil
Warm Goat Cheese Medallions
- 11 oz log of plain goat cheese, cold
- 4 slices soft white bread
- 2 large eggs
- 2 Tbsp each, butter and olive oil, for frying
For the Salad
- 6 cups mesclun greens, arugula, or spinach
Instructions
For the Macerated Shallot Vinaigrette
- Combine the shallots with the rice wine vinegar in a small jar, allowing it to rest and macerate for at least 20 minutes, while you make the goat cheese medallions.
- After 20 minutes, add the kosher salt, black pepper, and olive oil. Place the lid on the jar and shake vigorously to combine - set aside.
Warm Goat Cheese Medallions
- Cut the crusts off of the bread, and chop into small cubes. Load them into a food processor, and pulse until you have small soft breadcrumbs. Pour them into a shallow bowl for dredging.
- In a small bowl, whisk the two eggs with 1 Tablespoon of water.
- Using a small sharp knife, or a piece of dental floss, slice the goat cheese into 12 even slices. Dunk each slice into the egg wash fully, then coat with the breadcrumbs, pressing to adhere. Set all 12 slices on a plate and refrigerate for at least 15 minutes to make sure they are cold when you cook them. This way the cheese won't melt before the coating cooks.
- When ready to cook, heat 1 Tbsp each of olive oil and butter, and evenly space 6 slices of the breaded goat cheese medallions. Cook until the breadcrumbs are golden brown on each side, and the goat cheese is just starting to melt inside. Set aside on a plate and cook the remaining goat cheese slices.
Assemble the Salad
- When ready to serve, toss the greens with the dressing, adding salt to taste as needed. Top each salad with two goat cheese medallions, and finish with cracked black pepper.
Notes
