Yes, folks it’s the ubiquitious crusted goat cheese salad. I know – it’s pretty much a culinary cliche at this point – but it’s yummy, so who cares? Not me!
I did switch things up a little bit though. I decided to turn a little Japanese. I used panko for the crusting material and created a wasabi vinaigrette to contrast with the goat cheese.
Crusted Goat Cheese Salad with Wasabi Vinaigrette
4 – 8c spring green mix
4 – 8 oz chevre roll
1 egg, lightly beaten
1/2 t spicy mustard
1/2 c panko, squashed through your hands to make smaller
salt & pepper
olive oil spray
1/4 c key lime vinegar
2 T rice wine vinegar
1 T honey or fruit mustard
1 – 2t wasabi
Turn broiler on high.
Cut chevre into 6 or 12 equal portions with a knife dipped into hot water. If the chevre is crumbly roll them into balls and flatten them out. (If it’s sticky you probably won’t have to do this.) Mix the mustard into the beaten egg and put in a small dish and panko sprinkled with salt and pepper (as much as you want) into another dish. Dip the patty into the egg, then transfer to the panko dish, press panko firmly into the cheese. Transfer to a baking sheet lined with parchment paper. Repeat with remaining chevre rounds. Spray with olive oil and broil for 5 – 15 minutes or until tops are browned. Flip over and continue broiling until tops are brown as well. Keep an eye on them, as they can go from browned to burned super quick.
While chevre is cooking mix together the rest of the ingredients for the vinaigrette. When chevre is on it’s last 10 minutes put mixed greens in a bowl and drizzle with vinaigrette , gently turn over leaves until they’re lightly coated with dressing. Transfer to plates and when chevre is done, place it on top or to the side of the greens.
When I made this, I was making a small side salad for 6 – so I cut one 4 oz log of chevre into 6 pieces and served one chevre patty with each salad, but if you’re making a bigger salad you probably want to serve with more than one patty – thus the range of amount in cheese and greens.