The warm goat cheese is crispy on the outside, and soft and almost melted on the inside; contrasted with the cool chopped cucumbers, tomatoes and leaf lettuces, and doused with a generous amount of sweet balsamic vinaigrette...this salad is good enough for the gods! —Christina @ Christina's Cucina
For the Salad
mixed leaf lettuce
small cucumber, sliced lengthwise, then cut into 1/4" pieces
small tomatoes, diced
Balsamic Vinaigrette, preferably homemade
pecan or walnut halves (optional)
brown sugar (optional)
For the Goat Cheese Rounds
1/2" slices of goat cheese (log type)
breadcrumbs, preferably homemade
pinches of Herbes de Provence
pinches of dried parsley
pinches of dried thyme
black pepper, as desired
light olive oil
In This Recipe
Place the lettuce, cucumber and tomatoes in two large bowls or plates in which you will serve the salads.
(This step is optional if you prefer no nuts in the salad) In a non-stick saute pan, cook the pecans or walnuts, butter and brown sugar over medium low heat until caramelized. Remove from heat and place the nuts on aluminum foil to cool.
Next, mix the breadcrumbs, Herbes de Provence, parsley, thyme, salt and pepper and place in a bowl. Dip the goat cheese slices in the beaten egg, then the breadcrumb mixture and set aside. Heat the olive oil in a non stick pan over medium heat, then add the breaded goat cheese rounds. Cook until browned, and gently turn to brown the other side. If the heat is too low, the goat cheese will melt before becoming brown. Remove from pan.
Place 1 to 3 warm goat cheese rounds on top of each salad, sprinkle with the caramelized nuts, if using, and serve immediately, drizzled with balsamic vinaigrette.
TIP: The nuts can be made ahead of time and kept in a tin. The goat cheese can also be prepped ahead of time and kept refrigerated until the salad is ready to be assembled and served. This salad goes well with warm crusty Italian bread or rolls.