Warm Goat Cheese Salad


Goat Cheese SaladPhoto by: David Beeler


You really cannot go wrong with any recipe from the Barefoot Contessa, but this Warm Goat Cheese Salad is a favorite in our house.  It is simple to make and perfect as a lunch salad or even as a light dinner salad for those evenings that you want to keep it on the lighter side.

During these summer days, it’s nice to once in a while keep it simple and serve a salad for dinner.  It was the perfect dinner salad the other day when we had 2 friends over who were both vegetarian.  Serve it with a slightly warmed up French baguette and some butter and you have yourself the perfect dinner.  Oh, but don’t forget a light and refreshing glass of Pinot Grigio, or a Sauvignon Blanc!

The original recipe’s dressing contained raw egg yolks, and even though I use them once in a while, I tend not to if I don’t absolutely have to.  So, the dressing below is my own “standard” salad dressing.  The “go to” recipe if I quickly want to whisk something together.

The salad is light, so the crispy, warm goat cheese adds just a bit of body and the perfect amount of crunch to the dish.  You can go with either the plain or herbed goat cheese.  I have tried both, but did use herbed bread crumbs when I used the plain goat cheese.  If you use plain bread crumbs, you can opt to add a little bit of salt and freshly ground pepper to the breadcrumbs, just to give the crust a little more flavor.  That’s up to you.  Regardless, this dish is delicious.  Perfect for summer.

Warm Goat Cheese Salad


  • 1 (11-oz.) log plain or herbed goat cheese (Montrachet, or the one from Trader Joe’s, which is where I get mine from.)
  • 2 extra-large egg whites, beaten with 1 tbsp. water
  • fresh white bread crumbs
  • Salad greens for 4 servings
  • olive oil and unsalted butter, for frying

For the Dressing:

  • 4 tbsp. extra-virgin olive oil
  • 2 tbsp. Champagne vinegar (or white wine vinegar)
  • 1 tbsp. mayonnaise
  • 1-1/2 tsp. honey
  • 1/4 tsp. salt
  • 1/8 tsp. freshly ground black pepper



  • Slice the goat cheese into 12 (1/2-inch thick) slices.  The easiest way to slice goat cheese is to use a length of dental floss!)
  • Dip each slice into the beaten egg whites, then the bread crumbs, being sure the goat cheese is thoroughly coated.
  • Place the slices on a rack and chill them for at least 15 minutes.
  • For the dressing, whisk together the olive oil, vinegar, mayonnaise and honey.  Season with salt & pepper to taste.
  • Toss the salad greens with enough dressing to moisten, then divide them among 4 plates.
  • Melt 1 tbsp. oil and 1 tbsp. 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 3 warm rounds and serve.

Serves: 4


(Recipe by: Ina Garten, aka Barefoot Contessa)



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Published on: August 24, 2012 | Tags: , , , ,

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