Tuesday, February 7, 2012

Crispy Goat Cheese Salad with Champagne Vinaigrette

Hey guys! Sorry i missed ya’ll yesterday! I was recouping from our Super Bowl Shin-dig on Sunday night!

We ate (and ate) lots of food. We watched the game, and had lots of fun playing Super Bowl Squares!

Correction:Β I had fun… not sure hubs can say the same though πŸ˜‰

Yah, I crushed him in Super Bowl Squares!!!

I have 65 minutes of foot & back rubs coming my way! heck yes. πŸ™‚

Anyhow, today I have a delicious salad for you guys… and I mean a really REALLY delicious salad!!! This is a salad that even the hubs LOVES.

Crispy salty goat cheese, sweet pears, tender red potato, and a tangy champagne vinaigrette… per.fec.tion.

I love a good sweet-salty-tangy combo!

But who doesn’t???

I know you all are probably wanting something a little lighter after all the heavy greasy food from Super Bowl weekend… this salad is light and filling all at the same time!

Make it a little heartier by adding grilled chicken to it (hubs’ preferred way of eating it).

Make this salad. You’ll love it! and the dressing??? To. die. for.

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Crispy Goat Cheese Salad with Champagne Vinaigrette

Yield: 6 servings

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Tangy salty and sweet salad that will hit the spot!


For the Champagne Vinaigrette:
1/2 cup champagne vinegar
1/2 lemon, juiced
3 cloves garlic, grated
3 tablespoons honey
2 tablespoons dijon mustard
3/4 cup olive oil
salt & pepper, to taste

For the Crispy Goat Cheese:
8 ounces goat cheese, but into 12 1/2" thick rounds (pressed to 1/4-1/7 inch thin)
1 large egg beaten
1/2 cup Panko bread crumbs
1/4 cup plain bread crumbs
1 teaspoon salt
freshly cracked black pepper
2 tablespoons olive oil

For the Salad:
2 bags of Mixed Greens
2 cups cubed red potatoes, boiled in salted water until tender
1/4 of a red onion, thinly sliced
2 pears, cored and thinly sliced


For the Champagne Vinaigrette:

Whisk together all ingredients and set aside until ready to use.

For the Crispy Goat Cheese:

Preheat oven to 400ΒΊ. Prepare a baking sheet with parchment paper.

Add the beaten egg to one shallow dish. In a second dish, combine the Panko, bread crumbs, salt, and pepper. One at a time, place each goat cheese round between 2 sheets on plastic wrap. Press to 1/4"-1/8" using the bottom of a glass. Dip each slice in the egg wash and then the bread crumb mixture. Place on prepared baking sheet. Repeat until all are ready on a baking sheet.

Brush each goat cheese round with olive oil and bake until ready crispy and golden (8-12 minutes). Allow to cool slightly on a baking sheet and then carefully remove with spatula.

For the Salad:

Toss the mixed greens, potatoes, pears,and red onion with the champagne vinaigrette. Dish individual servings out and top each individual salad with 2 crispy goat cheese rounds and grilled chicken (if adding).

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16 Responses to “Crispy Goat Cheese Salad with Champagne Vinaigrette”

  1. 1

    Maggie @ A Bitchin' Kitchen — February 7, 2012 @ 7:17 pm

    You had me at crispy goat cheese. Deeeelicious.

  2. 2

    Jessica — February 7, 2012 @ 10:40 pm


  3. 3

    Jessica @ How Sweet — February 8, 2012 @ 7:12 am

    not much better in life than fried goat cheese!

  4. 4

    Kelsey@ ReadySetFeast — February 8, 2012 @ 9:55 am

    This looks fantabulous!

  5. 5

    Jennifer @ Peanut Butter and Peppers — February 8, 2012 @ 10:08 am

    This sounds aamzing! I love the dressing and the goat cheese rounds are fab!!

  6. 6

    Stacy — February 8, 2012 @ 10:29 am

    LOVE goat cheese!

  7. 7

    Becca @ Amuse Your Bouche — February 8, 2012 @ 10:54 am

    That looks in.cred.ible.

  8. 8

    Bev Weidner — February 8, 2012 @ 11:16 am

    I’ll take 6 billion slices of fried goat cheese, please.

  9. 9

    Erin — February 8, 2012 @ 11:20 am

    Ok, so I have been looking for something to make using this bottle of champagne vinaigrette and was so excited when I saw the title of this. Granted you make it from scratch and mine bottled version probably won’t be as good, but it’s worth a shot. The rest of the salad sounds great – fried goat cheese!?

  10. 10

    Jessica @ Stylish Stealthy and Healthy — February 8, 2012 @ 12:08 pm

    I have a ridiculous amount of goat cheese that needs to be consumed before it goes bad and I think this might be just the way to tackle that problem..

  11. 11

    Madison @ Espresso and Cream — February 8, 2012 @ 12:11 pm

    This, my dear, looks like my definition of a perfect salad. And I think with enough cheese I could even get the hubs to eat it. πŸ™‚

  12. 12

    Jackie — February 8, 2012 @ 1:52 pm

    You had me at “crispy goat cheese.” And, FYI: I am never playing super bowl squares against you πŸ™‚

  13. 13

    Cassie — February 8, 2012 @ 6:43 pm

    Crispy goat cheese. I want.

  14. 14

    Elise — February 26, 2012 @ 11:54 am

    I’m behind on reading, but just saw this and now I need to make it ASAP. Looks and sounds amazing!

  15. 15

    Teresa — April 25, 2012 @ 11:57 pm

    Oh. My. Goodness. I made this tonight and it was Amaaaaaaaaaaaaazing! I was surprised at how rich the dressing was-so tasty.

  16. 16

    bubs — December 29, 2012 @ 9:06 pm

    Looks good but the potato feels out of place. Generally speaking salad components should be the same size (like your onion and pear) and the potatoes are larger than the balance of items. Without them i think you have a successful salad!

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