When the weather is warm (hot), I love to serve a big plate of fresh greens lightly dressed with extra virgin olive oil and vinegar or lemon juice, topped with slices of grilled chicken cutlets and fresh farmers market tomatoes. I marinate the chicken in the same salad dressing ingredients along with rosemary, salt, and pepper. It cooks quickly, is incredibly juicy, and really hits the spot. Sometimes, instead of chicken, I make it with a grilled steak; that’s also really good.
On occasion, we want a meatless salad but one still hearty enough to stand on its own as a meal. For a recent wine and food pairing event I did with Acquiesce Winery and the Provence WineZine, I created today’s salad as a main course. I know frying goat cheese isn’t new, but the combination of the crispy disks of cheese with the sweet pears and pistachios was excellent. I have started using walnut oil as the basis of this salad dressing – I love the nutty flavor, especially combined with lemon and a little Dijon mustard. Although the combination of flavors is suggestive of late summer and the approach of autumn, this salad is delicious any time you can find the ingredients.
~ David
Baby Greens with Fried Goat Cheese and Pears
Ingredients
- 4 ounces fresh goat cheese (chèvre)
- 2 tablespoons flour
- 1 egg, beaten in a wide bowl
- 1/4 cup panko breadcrumbs, more as needed
- 3 tablespoons walnut oil
- 1 tablespoon lemon juice
- 1/2 teaspoon Dijon mustard
- pinch sugar
- salt and freshly ground pepper, to taste
- 8 ounces mixed baby greens
- 2 tablespoons olive oil, for frying
- 2 small firm-ripe pears
- 2 tablespoons coarsely chopped pistachios
Instructions
- Slice goat cheese log into 8 disks, about 1/4-inch thick. Coat them with flour, then dip in the beaten egg, and finally press them into the panko breadcrumbs. Set cheese disks on a plate and refrigerate them until ready to fry (may be done in advance).
- Whisk together the walnut oil, lemon juice, Dijon mustard, sugar, salt, and pepper until emulsified. Mix lettuces with the dressing and divide among two serving plates, leaving room for pears and cheese. Place olive oil in a skillet heated to medium high. Sauté the cheese disks on both sides until golden; drain on paper towels. Using a mandoline or a sharp knife, slice 1/8-inch thick slices through the pear (pop out any seeds) and arrange on one side of the plates. Add extra cubes of the unsliced portion of the pear to the salad, if desired. Lightly dress the greens then mound them opposite the pear slices. Place fried goat cheese disks on top, then sprinkle with pistachios, and serve immediately.
- Serves 2 as a main course.
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John / Kitchen Riffs
August 21, 2021 at 8:44 amI don’t often use walnut oil — so addicted to olive oil. But it’s good stuff, so I should use it more. Although both the chicken and steak sound wonderful in this dish, I’m smitten by your use of goat cheese medallions. Brilliant idea! Even more brilliant is your use of sliced pears. I’ve never done that, but I’m SO stealing that idea! When I first saw your photo I thought “potato,” but pears have the perfect flavor for this dish. Really excellent, creative recipe — thanks.
Cocoa & Lavender
August 27, 2021 at 10:18 amSteal away, John! That’s what this is all about… Sharing what we have with each other. I really do recommend you try the walnut oil, is it really gives a completely different flavor to the dressing. I, too, am addicted olive oil… But I’m just finding out from other readers that there’s some can’t stand it! Go figure?
Jill Becker
August 21, 2021 at 8:55 amThis I will make for sure. Love the fried cheese. xo
Cocoa & Lavender
August 27, 2021 at 10:18 amSeriously, what’s not to like about fried cheese?
Inger @ Art of Natural Liivng
August 21, 2021 at 4:23 pmWhen I saw this on Instagram, I was like “Genius!” Sadly, I have never fried a goat cheese medalion–must remedy!
Cocoa & Lavender
August 27, 2021 at 10:19 amYou definitely have to do this soon, Inger, so easy!
Eha
August 21, 2021 at 5:23 pmSince my thermometer tells me at 10am on a supposedly winter’s day that it is already 23 cC I just wish I had some goat’s cheese at home to make this for lunch ! A very appetizing offering . . . and, yes, a new bottle of walnut oil better be on the shopping list also . . . do like the flavour in small amounts. Wish I could eat your plates clean thru’ the screen – do envy you your collection . . . best . . .
Cocoa & Lavender
August 27, 2021 at 10:20 amSuch a sweet comment, Eha! The walnut oil is very good in the situation, and it makes a nice change from all the alcohol dressings I make all the time. When you get a chance, I think you will like this! Stay safe and avoid all the nastiness out there…
Chef Mimi
August 22, 2021 at 5:31 amWhat a lovely salad. And nothing beats fried cheese, especially on a salad when it’s still warm. Those pistachios are really pretty and healthy looking!
Cocoa & Lavender
August 27, 2021 at 10:20 amThe pistachios are ones I brought back from Sicily with us. They are so good, and I think this was the end of them. I still have pistachio paste… Expect to see that coming up sometime soon! Thanks Mimi, I always appreciate your comments.
Raymund
August 24, 2021 at 2:03 pmWow fried cheese you say! I’m in. During summer I do something similar but with grilled haloumi cheese.
Cocoa & Lavender
August 27, 2021 at 10:21 amWe’re doing haloumi cheese for dinner this week! It’s a very different cheese with grilled… This is so tender, Raymond!
sherry
August 25, 2021 at 1:16 amthis looks so very good david. i could really go a plate of that right now. it is dinner time after all! there is a meatloaf in the oven here cos it’s going to be a cold night!
Cocoa & Lavender
August 27, 2021 at 10:21 amYour summertime will be coming soon, Sherry. Then you can make this… In the meantime, your meatloaf sounds fantastic.
2pots2cook
August 27, 2021 at 4:27 amLove the idea ! Must get walnut oil ! Thank you another inspiring salad !
Cocoa & Lavender
August 27, 2021 at 10:21 amI think you will love it, Davorka!
sippitysup
August 27, 2021 at 2:50 pmI hate to date myself but a similar goat cheese salad passed my way for the first time in the 1980s. It seems phenomenally impossible that soft goat cheese could in any way be fried. I tried (with great failure) to fry some myself once. Without the aid of your fine procedure here. I still find the whole idea miraculous. GREG
Cocoa & Lavender
September 12, 2021 at 10:11 amAnd miracles can be very tasty, Greg!
John
August 28, 2021 at 3:08 pmDavid this takes me back to our little jaunt on Canal du Midi, in France! Stopping at the locks for lunch at gorgeous old restaurants and ordering the menu du jour. Goat cheese salad was almost always one of the starters. Oh, and I’m totally with you on using walnut oil. It’s a game-changer!
Cocoa & Lavender
September 12, 2021 at 10:12 amI can’t believe it took me this long in my life to find walnut oil, John. It’s just amazing!
Valentina
August 30, 2021 at 6:47 amWhat a great salad. You’ve fried that goat cheese perfectly, and I know that’s not easy. I love the pistachios and pear with it. And backing up to the beginning of your post, how smart (and delicious!) to marinate the protein in the same dressing you use for the greens. I really like that idea. 🙂 ~Valentina
Cocoa & Lavender
September 12, 2021 at 10:13 amThanks, Valentina. One time when I was planning chicken breast on salad, I was wondering what to use as a dressing… And I thought, why not the marinade? It really makes a difference and give the dish cohesion.
Karen (Back Road Journal)
August 30, 2021 at 7:13 amThe dressing with the walnut oil had to pair nicely with the goat cheese and pears. My kind of summer meal and yes, even into fall.
Cocoa & Lavender
September 12, 2021 at 10:13 amI agree, Karen, walnut oil is an unsung hero in the flavor it brings to a salad.
Jeff the Chef
September 6, 2021 at 8:54 amFried goat cheese in a salad in nice enough, but to pair it with pears – wow. You describe it as an everyday sort of thing that you’d do off the cuff, but it actually sounds quite special. I think the walnut oil would be fantastic with the pear.
Cocoa & Lavender
September 7, 2021 at 6:23 amThanks, Jeff. The walnut oil really is quite nice fir a change!
The-FoodTrotter
September 9, 2021 at 6:32 amI love any type of cheese fritters. It looks so good I need to try 🙂
Cocoa & Lavender
September 12, 2021 at 10:14 amRomain, have you ever heard of Fondues Parmesan from Belgium? I was just introduced to them a couple of weeks ago, and they may be a new favorite.