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Salad with Warm Goat Cheese en Croûte
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4.91 from 10 votes

Salad with Warm Goat Cheese en Croûte

If you’ve never had this tasty Salad with Warm Goat Cheese en Croûte before, it’s a total must-try! It’s an easy recipe to make this summer.
Prep Time10 minutes
Cook Time7 minutes
Passive Time30 minutes
Servings: 2
Author: Francine Lizotte
Course: Appetizers, Lunch, Salad
Cuisine: French
Keyword Cheese, Healthy, Light Meal, Pork, Quick & Easy, Summer Recipe, Vegetables

Ingredients

GOAT CHEESE

  • 6 rounds goat cheese, about 1/2-inch thick tips & tricks
  • 2 tbsp. unbleached all-purpose flour, or as needed
  • 1 large free-range egg, beaten
  • 1/3 cup Panko breadcrumbs, half finely ground
  • 1 tbsp. butter
  • 1 tbsp. canola oil tips & tricks

SALAD

  • 4 to 6 cups spring mix lettuce, washed tips & tricks
  • 12 large cherry tomatoes, halved or quartered
  • 5 large strips bacon, cooked and chopped into large pieces tips & tricks
  • 1/2 cup walnuts, toasted

Directions

  • Place flour, beaten egg, and breadcrumbs in individual shallow dish; set aside.
  • Working with one at a time, dredge goat cheese rounds in flour, coating all sides, and shaking off any excess. Transfer to the beaten egg, and ensure it’s well coated; allow the excess to drip off. Place it in breadcrumbs, and coat it entirely, pressing down gently to adhere.
  • Place the prepared cheese rounds on a baking sheet, while breading the others. Transfer to the fridge for 30 minutes.
  • Meanwhile, prepare the salad. Divide the lettuce between two bowls, add cherry tomatoes, bacon, and walnuts; set aside.
  • In a shallow skillet over medium-high heat, add butter and oil. When it sizzles, place goat cheese rounds and cook for 4 minutes or until golden brown. Carefully flip them over, and cook for 3 minutes at the most.
  • Transfer them on a plate lined with paper towel to absorb any excess oil; allow to cool slightly.
  • Place 3 cheese rounds per plate and serve with mustard or balsamic vinaigrette.