Goat cheese salad is a classic French bistro dish that is easy to make at home. The salad combines fresh, tender lettuce with warmed goat cheese rounds. The cheese is rolled in panko (or breadcrumbs) and then heated to form an outer crunchy layer, creating goat cheese croutes. It’s topped off with a mustard vinegarette dressing. The kick from the mustard provides a contrast to the creamy tang of the goat cheese. Feel free to mix fresh herbs such as dill, basil, or chervil in with the lettuce for some bright flavors.
Bistro Salad with Warm Goat Cheese
Serves 4-6
1 (11-ounce) log plain or herbed Montrachet
1 large egg, beaten
Fresh white bread crumbs or panko
For the dressing:
4 teaspoons red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons honey
2 teaspoons dijon
1 extra-large egg yolk
1/2 cup good olive oil
Enough mixed salad greens and herbs (if using) for 6 servings
Olive oil and unsalted butter, for frying
Slice the Montrachet into 12 (1/2-inch-thick) slices. Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes. OR…I divided the log in 4 pieces, rolled them into a ball then flattened them. I topped each salad with one round.
For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade 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.
Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.
Adapted from: Food Network
