Tired of the same old boring salads? Let’s change that. Imagine this: warm, creamy goat cheese with a delicate, herby crust, melting ever so slightly over a bed of fresh greens, sweet summer peaches, and crunchy almonds. This isn’t just a salad; it’s an experience. It looks like it came from a high-end restaurant, but it’s our little secret how incredibly simple it is to whip up at home. Perfect for a light lunch, a sophisticated starter, or a romantic dinner for two.
Ingredients
• For the Baked Goat Cheese
• 4 ounces / 113 g semisoft goat cheese, chèvre
• 2 tablespoons / 15 g fine dry bread crumbs
• 1 teaspoon snipped fresh rosemary
• For the Salad & Vinaigrette
• 5 ounces / 140 g mesclun or mixed salad greens
• 2 cups / 300 g sliced peaches, nectarines, apricots, and/or pitted dark sweet cherries
• 1 medium shallot, thinly sliced
• 1/4 cup / 25 g sliced almonds, toasted
• 2 tablespoons / 30 ml port, fig, or balsamic vinegar
• 2 tablespoons / 30 ml olive oil
• 1/2 teaspoon / 2.5 ml Dijon-style mustard
• 1 clove garlic, minced
• 1/4 teaspoon / 1.5 g salt
• 1/8 teaspoon / 0.75 g ground black pepper
Instructions
1. Preheat your oven to 375°F / 190°C. Line a baking sheet with parchment paper to ensure the cheese doesn’t stick.
2. Prepare the goat cheese coins. Slice the goat cheese log into 8 even rounds. In a shallow dish, combine the bread crumbs and snipped rosemary. Gently press both sides of each cheese round into the crumb mixture to coat them evenly.
3. Place the coated cheese rounds onto your prepared baking sheet. Bake for 6 to 8 minutes, or until the cheese is softened and the coating is a light golden brown.
4. While the cheese bakes, assemble the salad. Arrange the mesclun greens on a large serving platter or in individual bowls. Top with the sliced fruit, shallot, and toasted almonds.
5. Make the dressing by combining the vinegar, olive oil, mustard, minced garlic, salt, and pepper in a screw-top jar. Cover tightly and shake vigorously until the vinaigrette is well-emulsified.
6. Top the salad with the warm baked goat cheese coins straight from the oven. Drizzle with the vinaigrette and serve immediately.
Nutritional Information
• Nutrition Facts Per Serving
• 260 calories
• 19 g total fat
• 7 g saturated fat
• 22 mg cholesterol
• 342 mg sodium
• 15 g carbohydrate
• 3 g fiber
• 10 g protein
Pro Tips
• Chill the goat cheese log for 10-15 minutes before slicing. This firms it up, making it much easier to get clean, even rounds without it crumbling.
• For an extra crispy crust on the cheese, use panko bread crumbs instead of regular bread crumbs.
• The vinaigrette can be made up to a week in advance and stored in an airtight container in the refrigerator. Just be sure to shake it well before serving.
• Toast the almonds yourself for the best flavor. Simply spread them in a dry skillet over medium heat and cook for 3-5 minutes, tossing frequently, until fragrant and lightly golden.
FAQ
Q: Can I make this baked goat cheese salad vegan
A: Yes, to make this salad vegan, substitute the goat cheese with a firm, high-quality vegan chèvre or feta alternative. Many brands offer nut-based cheeses that bake well. Simply coat and bake as directed. The rest of the ingredients are already plant-based.
Q: How can I add more protein to this vegetarian salad
A: To boost the protein content, consider adding 1/2 cup of cooked chickpeas or quinoa to the salad greens. You can also increase the amount of toasted almonds or add a sprinkle of hemp seeds for an easy, nutritious protein enhancement.
Q: What’s a good vegetarian substitute for goat cheese in this salad
A: If you’re not a fan of goat cheese, you can substitute it with crumbled feta or small balls of fresh mozzarella (bocconcini). For a similar warm, savory element, try pan-frying slices of halloumi cheese until golden brown instead of baking the goat cheese.
Q: Can I prepare this goat cheese salad ahead of time
A: You can prep several components in advance for quick assembly. The vinaigrette can be made and stored in the fridge for up to a week. You can also toast the almonds and slice the shallot. For best results, slice the fruit, bake the cheese, and assemble the salad just before serving to prevent wilting and browning.
