Mixed Green Salad with Warm Goat Cheese Croutons

In this recipe, the warm goat cheese croutons are the main focal point. They are substantial enough on their own to pair perfectly with a basic bed of mixed greens topped with a light drizzle of good olive oil and aged balsamic vinegar. They provide just enough warmth and crunch to elevate this otherwise everyday combination to a special treat.

Prep time: 15 minutes (+ 30 minutes to chill)
Cook time: 5 minutes
Serves: 4

Ingredients:

Goat Cheese Croutons:

1 8–oz. goat cheese log, room temperature
2 large egg whites, lightly beaten
½ c. Panko breadcrumbs

½ c. vegetable or coconut oil

Salad:

4 c. mixed salad greens

3 T. quality extra virgin olive oil

2 T. aged balsamic vinegar

Sea salt and black pepper, to taste

Optional: 4 whole fresh strawberries, for garnish

To prepare the croutons, divide goat cheese into four 2-oz. portions. Lightly pound each 2-oz piece of goat cheese between 2 sheets of wax paper with a meat mallet or rolling pin until they are about ½” thick. Place goat cheese rounds in the freezer for about 30 minutes or until firm.

Create a “breading station” by adding whisked egg white to a shallow dish, and the Panko breadcrumbs to another.

Remove the goat cheese rounds from the freezer and dip, one at a time, into the egg whites until coated on both sides before pressing into the Panko breadcrumbs. (Press firmly to ensure each goat cheese round is thoroughly coated with breadcrumbs on both sides). Transfer the coated goat cheese rounds back to the wax paper and set aside.

In a small skillet, heat the oil over medium-high heat until it starts to shimmer. Carefully add each coated goat cheese round, one at a time, to the skillet with a slotted spatula and cook until the first side becomes golden brown, approximately 30 seconds to one minute. Flip and repeat until the other side is equally browned. Remove from skillet and transfer to a plate.

Tip: Don’t allow croutons to stay in the hot oil too long or the goat cheese will become too melted to hold its shape.

Divide salad greens among four serving dishes or bowls and drizzle with the olive oil and aged balsamic vinegar. Season with salt and black pepper, to taste. Top each salad with a warm goat cheese crouton right before serving. Enjoy!

Optional Strawberry Garnish:

With the hulls intact, slice each whole strawberry into several equal-sized segments, starting from the bottom and carefully working toward the green part. (Don’t cut all the way through the strawberry). Gently spread the individual segments into a fan shape, as shown, and place on top of each goat cheese crouton right before serving.

Click on images shown below to see details.

 

Green Bean Salad with Tomatoes & Feta
Classic Caprese Salad with Balsamic Glaze
Asian Cabbage Salad with Warm Spicy Peanut Dressing

Hearty Beef Taco Salad   Dill Cucumber Salad
Chicken Avocado Salad with Homemade Vinaigrette

Chicken Caesar Salad with Homemade Dressing
Peach Blackberry Salad with Blackberry–Basil Vinaigrette
Wilted Spinach Salad with Hot Bacon Dressing

Deconstructed Waldorf Salad    Raspberry Chicken Mixed Green Salad
Strawberry Fennel Salad with Homemade Vinaigrette

Grilled Corn & Cherry Tomato Salad
Roasted Broccoli and Raisin Salad with a Yogurt Dressing
Classic Caesar Salad with Homemade Dressing

Chicken Salad with Strawberries, Feta, & Pecans
Oven “Grilled” Romaine and Chicken Salad
Orange-Pomegranate Salad with Orange Champagne Vinaigrette

Seared Sesame Tuna Salad with Mixed Greens
Strawberry Feta Salad with Balsamic Glaze
Watermelon Feta Salad with Lime-Cilantro Vinaigrette

Pan-Seared Swordfish with Rainbow Ribbon Salad
Chicken Paillard Salad    Creamy Red Potato Salad

Orzo Pasta Salad with Tomatoes and Capers
Mediterranean Pasta Salad
Mixed Green Salad with Warm Goat Cheese Croutons