It’s no secret that I love a good salad. It’s also no secret that I am a big fan of goat cheese. Put the two together and well…I am a goner! If you a longtime viewer of my blog you have probably noticed goat cheese is a common ingredient in my salads. Goat cheese is soft, creamy and mildly flavored, I love it! Needless to say these Greens with Warm Breaded Goat Cheese and Fig Balsamic Vinaigrette is one of my all time favorite salads.
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There aren’t a lot of ingredients in this simple salad. I use organic baby greens, thinly sliced pears, caramelized pecans and top it off with warm breaded goat cheese! It’s truly a dreamy meal or lovely side dish. Our dressing is also simple: olive oil and fig balsamic, with a touch of honey and dijon. If you prefer, you may also use a traditional balsamic vinegar.
The Goat Cheese:
The star of this incredible salad is the goat cheese encrusted in Italian bread crumbs and fried in butter for a crispy outside and warm delicious inside!.Heavenly I tell you!
The Caramelized Pecans:
Caramelized pecans add so much to a salad. You can buy them or learn to make caramelized pecans by clicking here.
The Recipe: Greens with Warm Breaded Goat Cheese and Fig Balsamic
One of my all-time favorite salads. If feeding a group. Prepare everything in advance and cook goat cheese right before serving!
- 5 oz bag mixed baby greens
- 1 ripe Asian pear, or your favorite variety thinly sliced
- Desired amount of Caramelized Nuts (or plain for low carb)
- Warm Breaded Goat Cheese Rounds, recipe below
- 1/3 cup Olive Oil
- 3 Tablespoon Fig Balsamic Vinegar (or plain balsamic)
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 Tablespoon finely chopped green onions
- 1 pinch of sea salt
- 8 oz Goat Cheese, sliced into ¼” rounds
- 2/3 cups bread crumbs with Italian seasoning, I use 365 brand from Whole Foods Market. Gluten free click here
- 2 egg whites, beaten with a tablespoon of water
- 1 Tablespoon Butter
- 1 Tablespoon Olive oil
Place all ingredients on platter, dress and top with breaded warm goat cheese.
Combine dressing ingredients in container with lid. Shake. Dress salad right before serving. Top with warm goat cheese. Yum!
Whisk egg whites and water in shallow bowl, set aside)
Slice goat cheese into ¼ inch rounds. Dental floss works really well for slicing soft goat cheese. If slices fall apart, just press together with palms.
Dip each slice of goat cheese in egg white mixture and then into breadcrumbs, coating all sides. Place on a plate and chill for 15 minutes in fridge.
When you are ready to cook goat cheese, toss salad with dressing and divide onto plates
Heat butter and olive oil in pan on med/high heat. When hot, very gently place goat cheese rounds in pan.
When breadcrumbs are golden, use two forks to gently turn over goat cheese (usually this takes about 90 seconds or less).
When second side is golden remove immediately and place cheese on top of dressed salad. Don't be surprised if you lose a couple along the way…they can fall apart easily. I always make a few more than I need, just in case.
MAY I PLEASE ASK A FAVOR?
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