Best 20 Warm Goat Cheese Salad Recipes

WARM GREEN BEAN AND POTATO SALAD WITH GOAT CHEESE

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 8 to 10 minutes. Drain and allow to steam dry for a minute or two. Place potatoes in a large bowl.
• Heat a large skillet over medium-high heat; grease with cooking spray. Cook and stir the green beans and onion until tender, about 5 minutes. Stir in the garlic; cook and stir until garlic is fragrant, about 1 minute more.
• Transfer the green bean mixture into the large bowl with the potatoes. Add the balsamic vinaigrette, roasted red peppers, and basil; toss lightly. Stir in the goat cheese.

WARM LENTIL SALAD WITH ROASTED BEETS AND GOAT CHEESE

Steps:

• Begin by roasting the beets.
• Tie onion, carrot, celery, bay leaf, and thyme sprigs together in cheesecloth. Place chicken stock in a medium saucepan and bring to a boil. Stir in the lentils, season with salt and pepper, and reduce the heat to medium-low and cook until the lentils are tender, about 20 minutes. Drain well and discard the cheesecloth bag of aromatics.
• Heat the oil in a large saute pan over medium heat. Add the bacon and cook until lightly golden brown. Remove the bacon with a slotted spoon to a dish lined with paper towels. Add the garlic and carrot to the pan and cook until soft, about 5 minutes. Add the cooked lentils and bacon to the pan and stir to combine. Stir in the chopped thyme and 1 tablespoon of sherry vinegar. Season with salt and pepper, to taste. Keep warm.
• To assemble, place the frisee in a large bowl, toss with half of the vinaigrette, and season with salt and pepper. Arrange the roasted beets around the outside of 4 dinner plates. Divide the greens among each plate in the center. Top the frisee with some of the warm lentils and place a slice of the goat cheese on top. Drizzle each salad with the remaining vinaigrette. Serve with slices of French bread.
• Preheat oven to 375 degrees F.
• Coat beets lightly with oil. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.
• Whisk together the vinegar, mustard, thyme and salt and pepper in a small bowl. Slowly drizzle in the oil and whisk until emulsified.

WARM SPINACH, MUSHROOM, AND GOAT CHEESE SALAD

Steps:

• Cook bacon in large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add bell pepper to drippings in skillet; sauté 2 minutes. Using slotted spoon, transfer bell pepper to large bowl. Add mushrooms to same skillet and sauté until tender and beginning to brown, about 4 minutes. Add mushrooms to bowl with bell pepper and reserve skillet. Add spinach and onion to same bowl.
• Add oil, vinegar, and sugar to reserved skillet; bring to boil, whisking until sugar dissolves. Season dressing with salt and pepper. Toss salad with enough warm dressing from skillet to coat. Divide salad among 4 plates. Sprinkle with goat cheese.

POMEGRANATE PERSIMMON SALAD WITH WARM GOAT CHEESE

Steps:

• Whisk together dressing ingredients.
• After salad ingredients are prepped, preheat oven to 375 degrees F.
• Form goat cheese into 1/2 oz. balls, top with freshly ground pepper, and roll in walnuts to coat. Place on a baking sheet.
• Assemble salad with greens, persimmons, pomegranate seeds, and basil.
• Just before serving, warm the goat cheese in the oven for about 3 minutes.
• Toss salad with dressing. Plate, carefully top with warm goat cheese, and enjoy!

WARM POTATO SALAD WITH GOAT CHEESE

Steps:

• Make the dressing. Whisk together the lemon juice, vinegar, mustard, salt, pepper, and garlic. Whisk in the olive oil or the yogurt and olive oil. Taste and adjust seasonings, Set aside.
• Scrub the potatoes and cut into 3/4-inch dice if large. If using fingerlings cut in 3/4 inch slices. Steam above 1 inch of boiling water until tender but not mushy, about 10 to 12 minutes. Remove from the heat and toss while hot in a bowl with salt and pepper to taste, the onions, parsley, goat cheese, and the dressing. Sprinkle the sage over the top and serve.

WARM GOAT CHEESE SALAD WITH PEARS AND WALNUTS

Steps:

• Mix breadcrumbs and thyme in glass pie dish. Season goat cheese with salt and pepper. Dip cheese into beaten egg, then into breadcrumbs, coating completely. cover and refrigerate until ready to use. (Can be prepared 4 hours ahead.)
• Whisk vinegar and mustard in small bowl to blend. Gradually whisk in 1/2 cup oil. Season to taste with salt and pepper. Combine mixed greens, Belgian endive and pears in large bowl.
• Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add walnuts and sauté until lightly toasted, about 2 minutes. Transfer to plate using slotted spoon. Reduce heat to medium. Working in batches, add cheese rounds to skillet and cook until crisp and brown on outside and soft on inside, about 2 minutes per side.
• Toss salad with enough dressing to coat. Divide among 4 plates. Using metal spatula, place 2 cheese rounds in center of each salad. Sprinkle with walnuts.

HERBED WARM GOAT CHEESE SALAD

Steps:

• Cheese:.
• Combine garlic, thyme, pepper, salt, and oil in a bowl.
• Whisk to incorporate ingredients.
• Place the cheese slices into the mixture making sure to coat all sides.
• Cover and refrigerate overnight.
• Dressing:.
• Using a whisk mix all ingredients except olive oil in a bowl. After all are well mixed use whisk and slowly add oil to emulsify. Refrigerate till ready to serve.
• Before serving place a cookie sheet in oven and preheat to 350°.
• Spread bread crumbs onto plate and roll the cheese in them. Make sure to press the crumbs into the cheese.
• Transfer the cheese onto the hot pan and cook for 8 minutes.
• Toss the greens and all desired add ins together w/ desired amount of dressing and top each salad with cheese.
• Serve while cheese is warm.
• Prep time does not include chilling time.

WARM BEET AND LENTIL SALAD WITH GOAT CHEESE

Steps:

• Preheat the oven to 400. Toss the beets with 3 tablespoons olive oil in a roasting pan and season with salt and pepper. Roast until tender, 30 minutes.
• Meanwhile, season the nuts with salt and pepper in a shallow bowl. Cut the goat cheese into 4 even rounds. Press the cut sides in the nuts and set aside. Warm the lentils in the microwave or in a saucepan and season with salt and pepper.
• Cook the bacon in a skillet over medium-high heat until crisp, 10 minutes, and transfer to paper towels with a slotted spoon. Add the shallot to the pan drippings and cook for 20 seconds. Remove from the heat; whisk in the vinegar and sugar.
• Remove the beets from the oven and warm the nut-crusted goat cheese on the hot roasting pan. Toss the frisee with the bacon and dressing and divide among bowls. Top the salads with beets, lentils and a round of goat cheese. Drizzle with more olive oil.
• Per serving: Calories 482; Fat 39 g (Saturated 12 g); Cholesterol 42 mg; Sodium 571 mg; Carbohydrate 19 g; Fiber 5 g; Protein 15 g
• Heat 1/4 cup olive oil in a skillet over medium heat. Add the leeks and carrots and cook until tender, 5 minutes. Add the garlic and tomato paste and cook 1 minute. Increase the heat to high; add 4 cups water, the cinnamon stick and lentils. Bring to a boil, then reduce the heat to medium-high, cover and simmer until tender, 20 minutes.
• Meanwhile, remove the Swiss chard stems; reserve 3 leaves and chop the rest. Place the whole leaves over the lentils, cover and wilt, 1 minute. Remove the chard and cover the lentils. Season the salmon with salt and pepper and wrap a wilted chard leaf around each fillet.
• Reserve about 1 cup lentils for another use. Stir the honey and lemon juice into the remaining lentils and season with salt and pepper. Stir in the chopped chard. Place the wrapped salmon on top of the lentils, drizzle with olive oil and season with salt and pepper. Cover and cook over medium-high heat until the fish is just cooked through, 6 minutes.
• Remove the salmon and cut into pieces. (If the lentils are dry, add a splash of water.) Divide lentils among bowls and top with salmon.
• Per serving: Calories 510; Fat 20 g (Saturated 3 g); Cholesterol 70 mg; Sodium 357 mg; Carbohydrate 45 g; Fiber 8 g; Protein 40 g

WARM GOAT CHEESE SALAD

Steps:

• In a small bowl, whisk vinegar with mustard. Slowly add oil in a steady stream, whisking constantly. Season with salt and pepper. Place greens in a large bowl.
• Meanwhile, heat broiler. Arrange baguette slices on a baking sheet; top each with a goat cheese round. Toast until bread is golden brown and cheese has started to melt, 2 to 3 minutes. Drizzle greens with vinaigrette; toss to combine. Divide among four plates. Place three toasts on each salad. Serve immediately.

WARM ASPARAGUS MUSHROOM SALAD WITH GOAT CHEESE & BALSAMIC DRESSI

Steps:

• Snap off tough ends of asparagus& cook in your favourite manner (steam, boil, roast, your choice but I highly recommend Pan Roasted Asparagus- recipe#84345) until tender-crisp.
• Whisk dressing ingredients together in a small bowl& set aside.
• Heat oil over medium-high heat in a large non stick skillet.
• Stir fry mushrooms until golden& no liquid remains, about 5 minutes.
• Add garlic& red peppers& stir fry for another 2 minutes.
• Add dressing& 2 tbsps of the dill; cook, stirring frequently, until heated through, about 2 minutes.
• Arrange asparagus& greens on the plate, top with dressing& goat cheese; sprinkle remaining dill.

SALADE AU CHEVRE CHAUD (SALAD WITH WARM GOAT CHEESE)

Steps:

• Preheat oven to 425 degrees.
• Place the croutons on a baking sheet and top the rounds of cheese. Sprinkle with thyme and rosemary.
• Make the vinaigrette. Mix together the vinegar, lemon juice, mustard, garlic, and tarragon. Whisk in the yogurt and oil and add salt and pepper.
• Shortly before serving the salad, place the cheese-topped croutons in the oven and bake for 6-8 minutes or until the cheese is bubbling.
• Toss the lettuce, chervil, and red pepper together with the dressing and distribute among salad plates.
• Top the salads with the hot cheese croutons, garnish with radishes and serve at once.

WARM GOAT CHEESE SALAD WITH DRIED CHERRIES AND PANCETTA VINAIGRETTE

Steps:

• In a large serving bowl, combine mesclun and dried cherries. Crumble goat cheese on top and sprinkle with pepper.
• In a large skillet cook pancetta in oil over moderate heat, stirring, until lightly browned. Pour off about 3 tablespoons (about 1/3 cup should be left in skillet with pancetta). Add garlic and sauté mixture, stirring, until garlic is golden. Carefully add thyme and vinegar. Increase heat to moderately high and boil mixture 1 minute.
• Add hot vinaigrette to salad and toss. Serve salad immediately.

MESCLUN AND CHERRY SALAD WITH WARM GOAT CHEESE

Steps:

• Preheat oven to 400°F. Whisk first 5 ingredients in small bowl. Season dressing generously with salt and pepper.
• Spread almonds on plate. Whisk egg and 1 tablespoon water in small bowl; sprinkle with freshly ground black pepper. Turn goat cheese rounds in egg mixture, then coat with sliced almonds, covering all sides. Place on rimmed baking sheet. DO AHEAD: Dressing and goat cheese rounds can be made 4 hours ahead. Cover separately and chill. Bring dressing to room temperature and whisk before using.
• Bake goat cheese rounds until cheese is warm but not melted, about 10 minutes.
• Combine greens, cherries, and fennel in large bowl. Add dressing and toss to coat. Divide salad among 6 plates. Place 1 cheese round on each plate and serve.

WARM POTATO SALAD WITH GOAT CHEESE

Steps:

• Cover potatoes with water in a medium saucepan; season with salt, and bring to a boil. Reduce heat, and simmer until tender, 10 to 12 minutes. Drain, reserving 1 tablespoon cookingliquid. Let potatoes cool for 5 minutes.
• Whisk together vinegar, mustard, and reserved cooking liquid. Add oil in a slow, steady stream, whisking constantly until emulsified.
• Transfer potatoes to a bowl, and drizzle with vinaigrette. Gently stir in goat cheese, celery, shallot, and parsley. Season with salt and pepper.

WARM GOAT CHEESE SALAD WITH GRILLED OLIVE BREAD

Steps:

• For vinaigrette:
• Place garlic and oil in small glass measuring cup or ramekin. Cover tightly with plastic wrap and microwave 30 seconds. Transfer garlic to small bowl. Reserve oil. Using fork, coarsely mash garlic. Add basil, vinegar, and mustard to mashed garlic. Whisk until smooth. Gradually whisk in reserved garlic oil. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 1 hour at room temperature and rewhisk before using.)
• For salad:
• Mix first 6 ingredients in medium bowl to blend. Dip each cheese round into egg whites, turning to coat. Coat each with breadcrumb mixture. Transfer coated cheese rounds to plate. Cover with plastic wrap and refrigerate at least 1 hour and up to 8 hours.
• Prepare barbecue (medium-high heat). Heat 1 tablespoon olive oil in heavy large nonstick skillet over medium-high heat. Add cheese rounds and cook until golden and crisp, about 3 minutes per side. Transfer to plate.
• Brush bread slices on both sides with olive oil. Grill until beginning to toast, about 3 minutes per side. Transfer to plate.
• Place greens in large bowl and toss with all but 2 tablespoons vinaigrette; season to taste with salt and pepper. Divide salad among 6 plates. Top each with 1 cheese round and 1 slice grilled bread. Drizzle cheese rounds with remaining 2 tablespoons vinaigrette and serve.
• Available at Asian markets and in the Asian foods section of some supermarkets.

SALAD WITH HERBS AND WARM GOAT CHEESE

Steps:

• Lightly toast the bread, then arrange the slices on a broiler pan lined with foil. Top each slice of toasted bread with a thick slice of the goat cheese. Brush the portions of cheese with half the olive oil and set aside until just before serving time.
• Rinse and dry the lettuce, tear it into bite-size pieces and arrange it on each of four salad plates.
• Just before serving time mix the vinegar and mustard together, then beat in the remaining three tablespoons of olive oil. Drizzle the dressing over the lettuce on the plates.
• Preheat broiler and broil the goat cheese until it is just beginning to color along the edges. Center a portion of goat cheese on toast on each salad, sprinkle with the herbs and pepper and serve at once.

WARM RED CABBAGE SALAD WITH BACON AND GOAT CHEESE

Steps:

• Remove discolored outer leaves of cabbage, then quarter cabbage and cut away the core. Slice cabbage into thin strips and put into large bowl. Heat a frying pan (large enough to hold the cabbage) and cook bacon until very crisp. Drain bacon on paper towels. Pour out bacon fat, but don't wipe out frying pan. Add olive oil to pan and saute onions until barely softened, 2-3 minutes. Add vinegar and simmer 30 seconds. Add cabbage and cook 2-3 minutes, stirring to coat cabbage with dressing. Cabbage should still be crisp. Crumble bacon while cabbage cooks. Turn off heat and season cabbage with salt and pepper. Pour cabbage back into bowl, add bacon, crumble goat cheese over and stir to combine. Arrange salad on individual plates and serve.

SESAME-THYME CRUSTED GOAT CHEESE WITH ARUGULA SALAD WITH WARM SHIITAKE-TOMATO VINAIGRETTE

Steps:

• On a plate, mix together the sesame seeds, thyme and coarse black pepper. Dip the cheese slices on one side only. In a very hot non-stick pan coated lightly with olive oil, pan sear the crusted side only until golden brown. Meanwhile, whisk together the mustard, vinegar and extra virgin olive oil. Season and check for flavor. In a hot saute pan coated lightly with olive oil, saute the shallots and shiitakes until soft, about 3 minutes. Add the tomatoes and deglaze with the vinaigrette. Check for seasoning. In a large bowl, toss the arugula with half of the vinaigrette and check for flavor. Add more vinaigrette if needed. Also, slice the head garlic in half and lightly rub the bread with the garlic and grill until golden brown.

WARM GOAT CHEESE SALAD WITH PEARS & WALNUTS

Steps:

• Make dressing: Whisk vinegar and mustard in small bowl to blend. Gradually whisk in 1/2 cup oil. Season to taste with salt and pepper. For goat cheese: Mix breadcrumbs and thyme in glass pie dish. Season cheese with salt & pepper. Dip cheese into beaten egg, then into breadcrumbs, coating completely. cover and refrigerate until ready to use. (Can be prepared 4 hours ahead.) On medium heat, working in batches, add cheese rounds to skillet and cook until crisp and brown on outside and soft on inside, about 2 minutes per side. Assemble salad: Combine mixed greens, Belgian endive and pears in large bowl. Toss salad with enough dressing to coat. Divide among 4 plates. Place 2 cheese rounds in center of each salad. Sprinkle with walnuts.

WARM POTATO SALAD WITH GOAT CHEESE

Steps:

• 1. Make the dressing. Whisk together the lemon juice, vinegar, mustard, salt, pepper, and garlic. Whisk in the olive oil or the yogurt and olive oil. Taste and adjust seasonings, Set aside. 2. Scrub the potatoes and cut into 3/4-inch dice if large. If using fingerlings cut in 3/4 inch slices. Steam above 1 inch of boiling water until tender but not mushy, about 10 to 12 minutes. Remove from the heat and toss while hot in a bowl with salt and pepper to taste, parsley, goat cheese, and the dressing. Sprinkle the sage over the top and serve. Advance preparation: You can make the dressing several hours before making the salad.