Warm Goat’s Cheese Salad Recipe

Warm Goat’s Cheese Salad is an affluent source of calcium and protein. The goats’ cheese used in this amazingly flavorful dish has a lower fat content than lots of traditional cheeses. Always make sure to select a cheese that is semi firm and creamy from inside. Presenting the Warm Goat’s Cheese Salad on the bed of head frisée is a wonderful idea to enhance its overall look of the dish. You can replace the head frisée with some fresh salad herbs as well.

Preparation time: 30 minutes
Cook time: 8 minutes
Serving size: 04
Utensils needed: frying pan, sauté pan, stove, mixing bowl, plate, four serving platters, spoon, whisk, kitchen towel paper

Calories: 339
Fat: 15.8 g
Cholesterol: 30 mg


– 2 large eggs – beaten
– 3 tablespoons water
– 4 rounds goat cheese (about 2 ounces each)
– ½ cup breadcrumbs – Japanese breadcrumbs are preferred
– Vegetable oil
– 2 tablespoons pine nuts
– 1 head frisée (about 8 cups) – torn into medium-size pieces
– 1 large bunch purple seedless grapes (about 2 cups) – halved
– ½ cup Garlic Vinaigrette
– 1 baguette or country-style bread – sliced and toasted
– Toasted breads or Pita breads for serving – optional


  • 1

    Crack two large eggs into a medium bowl and pour in 3 tablespoons of water. Pick a whisk or fork and beat up the eggs until watery and foamy. Set aside.

  • 2

    Take hold of a medium non-sticking frying pan and pour the vegetable oil into it. Now set it on the stove and adjust its heat to medium range. Leave for few seconds to warm.

  • 3

    In the meantime, dip the 4 goat cheese rounds into the beaten egg mixture and then roll them in the breadcrumbs, covering them from all sides.

  • 4

    Now, carefully place the coated cheese rounds in the frying pan and cook for 1 to 2 minutes or until nicely browned.

    Note: Make sure to change the sides of the cheese rounds during frying.

  • 5

    Turn off the heat of the stove and then arrange kitchen towel paper on a large plate. Gently remove the frying pan from heat and shift the fried cheese squares into the lined plate. Leave it until the kitchen towel paper absorbs the oil in the fried cheese squares.

  • 6

    Until then, take a dry, clean sauté pan and set it on your stove with medium-low heat range. Add in the 2 tablespoons of pine nuts once the sauté pan is finely warm and toss for 4 to 5 minutes or until lightly golden.

  • 7

    Remove the toasted pine nuts from heat and shift into a large serving bowl. Add in torn head frisée and 2 cups of the halved purple seedless grapes. Drizzle ½ cup of Garlic Vinaigrette over the ingredients and lightly toss to coat the ingredients.

  • 8

    Take four medium serving platters and distribute the mixture evenly among them. Top the salads with the four fried cheese rounds and serve warm with some pita breads or toasted breads. Enjoy!

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