Warm Goat Cheese Saladclassic french cafe salad dressed up with caramelized onions and panko. best served with (bottles of) red wine.

Warm goat cheese salad, also known Salade de Chevre Chaud for all you fancy pants French speakers, is surprisingly easy and ridiculously addictive. Serve this at your next brunch//casual dinner party//dinner alone with good wine and crusty french bread and I promise you will reach temporary culinary nirvana. Scouts honor. How could you not with creamy goat cheese, sweet caramelized onions, and crunchy crunchy panko?

Warm Goat Cheese Salad

Serves 2 as a main, 4 as an appetizer


4 oz of Soft Goat Cheese cut into 8 rounds (use floss)
1/4 cup of Panko bread crumbs
2 Tablespoons of dried Rosemary
2 Tablespoons of dried Thyme
1 Teaspoon Salt
1/2 cup of red onions sliced
1/2 cup of sliced Cremini mushrooms
1 clove of garlic minced
1/2 cup cherry tomatoes, halved
2 cups mixed greens
balsamic vinegar
olive oil


  • Place onion slices in skillet sprayed with cooking spray, cook on very low heat, occasionally stirring until onions are translucent, browned, and caramelized – about 30 minutes.
  • Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
  • In a bowl combine Panko, rosemary, thyme, and salt. Combine. Heat a little bit of olive oil in skillet and toast breadcrumb mixture until golden brown, constantly stirring. Pour back into bowl. When cooled, spray goat cheese rounds with olive oil until fully coated on both sides. Place 1 round in breadcrumb mixture and coat completely. Then place on cookie sheet. Repeat until all of goat cheese is coated.
  • Pop tray of goat cheese in oven for around 15 minutes.
  • In same pan used for breadcrumbs, saute mushrooms with garlic and salt until fully cooked, combine with left over seasoned breadcrumb mixture.
  • In large bowl – toss mixed greens with a splash of balsamic vinegar and olive oil, salt and pepper until evenly but lightly coated.
  • Divide amongst 2 or 4 bowls. On top of each bowl of greens place mushrooms in one third of the bowl. In another third place cherry tomato halves. On the last third, place onions.
  • Remove goat cheese from oven, place either 4 rounds for main or 2 rounds for appetizer in the center of each bowl.
  • Serve while goat cheese is warm, preferably with a proper glass of red wine and some crusty french bread. Happy stomachs, happy days.

Nutrition | per: 1/2 of recipe | cals: 214 | fat: 14g | fiber: 6g | protein: 12.5g |


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