Goat Cheese Warm Herb Salad


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4 Servings
*2 Tbsp. finely chopped shallots
*2 Tbsp. tarragon vinegar
*2 tsp. Dijon-style mustard
*1 tsp. minced tarragon
*1⁄3 cup extra virgin olive oil
*salt and ground black pepper
*10.5 oz. Ile de France® Goat Cheese with Fine Herbs
*2 large eggs, beaten
*¾ cup breadcrumbs
*1⁄4 cup extra virgin olive oil
*6 cups mixed baby greens


In a large bowl, combine the shallots, vinegar, mustard, and tarragon. Slowly add 1⁄3 cup oil while whisking constantly. Season with salt and pepper to taste. Set aside.

Divide cheese into 4 even, round patties and flatten to 1/2'' thick. Coat each with egg, then the breadcrumbs. Repeat with the egg and breadcrumbs. Chill cheese patties for 15 minutes.

Heat remaining oil in a small, non-stick skillet over moderately high heat until hot but not smoking. Cook both sides of the cheese until golden, about 30 seconds per side. Remove and drain on a paper towel.

Toss greens with the salad dressing. Serve salad topped with a warm cheese patty.