Herb Loaded Salad w/ Crispy Baked Goat Cheese Medallions

I’m taking my last restaurant re-creation (the best ever balsamic vinaigrette I just posted!) and using it in ANOTHER restaurant re-creation this week.

I had the most amazing salad at a restaurant with some very basic toppings and then these delicate, warm, soft, heavenly little coins of goat cheese. Breaded and fried.

Oh man, they were phenomenal. Even Preston, who claims he hates goat cheese, liked them. So of course I had to battle him to get enough. Ha!

The only answer is to perfect them at home so I don’t have to fight him. I will always lose in the speed eating competition with that man.

Now, I’m all about enjoying a little fried cheese on a salad sometimes, but I realllly wanted to come up with a baked recipe so … we can eat it way more often. 😉

YAY, success!

I wanted the creamy awesome goat cheese to really shine, so the salad itself is super simple and really fresh with a ton of herbs and a little spicy radish to balance all that creaminess.

And, of course, I’m using last week’s very best balsamic vinaigrette as a dressing!

So here’s the recipe, I hope you love it!

Herb Loaded Salad w/ Crispy Baked Goat Cheese Medallions

2018-08-17 10:58:04

Serves 1

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for the goat cheese medallions

1. 2 oz goat cheese (I used the honey goat cheese from TJ’s and that sweetness was extraaaaa good in this)
2. 1 egg
3. 1 T unsweetened almond milk
4. 1/4 C panko bread crumbs
5. salt & pepper
6. 3/4 T dried oregano
7. cooking spray

for the salad

1. 2 C romaine, chopped
2. 1/4 C fresh basil, thinly sliced
3. 1 scallion, thinly sliced
4. 1 T fresh oregano, finely chopped
5. 1/4 C micro greens
6. 1/4 large watermelon radish (or 2-3 regular radishes), thinly sliced
7. 1-2 T balsamic vinaigrette

for the goat cheese medallions

1. Preheat oven to 400 degrees. In a small bowl, whisk the egg and milk together. In a second small bowl, mix the bread crumbs, salt and pepper (just start with a small pinch of each), and dried oregano.
2. The hardest part of this recipe is getting a good slice of the goat cheese. To make it easier, freeze the log for just 5 minutes before slicing. Use a really sharp knife and run it under hot water in between each slice. Slice the goat cheese into three 1/2-inch thick slices.
3. Coat each slice of goat cheese in egg mixture, then bread crumb mixture. You might want to press the bread crumb mixture on them to really make sure it sticks. Place on a baking sheet with a silicone mat or parchment paper on it.
4. Lightly spray the tops of the goat cheese with cooking spray (so they get nice and golden brown.) Bake 5-7 minutes, until lightly browned.

for the salad

1. Toss all the salad ingredients together. Top with the baked goat cheese.

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