Baked Goat Cheese Salad

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This delicious baked goat cheese salad is topped with crispy goat cheese and tarragon patties and is dressed with a sharp Dijon and tarragon vinaigrette. Pomegranate seeds add a touch of sweetness.

A plate with baked goat cheese salad on a dark, rustic wooden table.

This post was originally published on March 4, 2015.

The strong tarragon flavor in this salad complements the tangy and creamy goat cheese, the crispy bread crumbs add a delicate crunch and the pomegranate seeds round out everything with their sweetness.

The baby kale is strong enough in texture and flavor to hold up to the patties but don’t feel that you have to use kale; arugula, spinach or romaine will work just as well.

Ingredients for this recipe:

For the dressing:

  • 2 teaspoons chopped fresh tarragon
  • 2 tablespoons Dijon mustard
  • 1 minced or pressed garlic clove
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon red wine vinegar
  • 1/4 cup olive oil
All ingredients needed to make a tarragon salad dressing.

For the goat cheese patties:

  • 6 ounces goat cheese
  • 1 tablespoon chopped fresh tarragon
  • 1 egg
  • 1/2 cup bread crumbs

RECIPE TIP: You can use ready bread crumbs from the store or you can make your own bread crumbs by toasting sandwich bread and processing it in the food processor. If you use homemade bread crumbs, be sure to dry them very well; too much moisture will make it difficult to get the crumbs to stick to the cheese. 

All ingredients needed to make goat cheese patties for a baked goat cheese salad.

For the salad:

  • salad greens, such as baby kale
  • 1 pomegranate
Fresh baby kale in a bowl and a pomegranate sliced in half on a cutting board.

How to make baked goat cheese salad step by step:

For the dressing:

Step 1. In a bowl, whisk together tarragon, mustard, garlic, Worcestershire sauce and red wine vinegar.

Step 2. Whisk the olive oil into the mix, then season to taste with salt and pepper. Place the dressing in the fridge until you’re ready to serve the salad.

For the goat cheese:

Step 3. Heat the oven to 400 degrees F., then mash up the goat cheese and the tarragon with a fork.

Step 4. Crack the egg into a shallow bowl and beat lightly with a fork. Add the bread crumbs to another bowl or a pie plate.

Step 5. Using a metal scoop or your hands, form the cheese into 4 disks and dip each disk in the egg mix and then into the bread crumbs. Make sure that each disk is coated well on all sides.

Step 6. Place the disks on a baking sheet lined with parchment paper and drizzle with a little bit of olive oil.

Step 7. Bake the patties until they are golden brown on the outside and are starting to break open (10 to 15 minutes).

Step 8. While the cheese patties are in the oven, take the seeds out of the pomegranate.

More salad recipes:

A plate with baked goat cheese salad on a dark, rustic wooden table.
Print Recipe
5 from 4 votes

Baked Goat Cheese Salad

This delicious baked goat cheese salad is topped with crispy goat cheese and tarragon patties and is dressed with a sharp Dijon and tarragon vinaigrette. Pomegranate seeds add a touch of sweetness.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main
Cuisine: French
Keyword: baked goat cheese salad
Servings: 2
Calories: 770kcal

Ingredients:

For the dressing:

  • 2 teaspoons chopped fresh tarragon
  • 2 tablespoons Dijon mustard
  • 1 garlic clove, pressed or minced
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon red wine vinegar
  • 1/4 cup olive oil
  • salt and pepper to taste

For the goat cheese patties:

  • 6 ounces goat cheese
  • 1 tablespoon chopped fresh tarragon
  • 1 egg
  • 1/2 cup bread crumbs*

For the salad:

  • greens of your choice (baby kale, romaine, spinach, arugula, etc.)
  • pomegranate seeds

Instructions:

For the dressing:

  • In a small bowl, whisk together the tarragon, Dijon mustard, garlic, Worcestershire sauce and red wine vinegar.
  • Whisk in the olive oil and season to taste with salt and pepper.

For the goat cheese patties:

  • Heat the oven to 400 degrees F.
  • With a fork, mash together the goat cheese and the tarragon. Set aside.
  • Beat the egg in a shallow bowl.
  • Add the bread crumbs to another shallow bowl.
  • Using a metal scoop or your hands, form the cheese into four disks.
  • Roll the cheese disks in the egg and then in the breadcrumbs.
  • Place the disks on a baking sheet lined with parchment paper and drizzle with a little bit of olive oil.
  • Bake the patties until they are golden brown on the outside and start to break (10 to 15 minutes).

For the salad:

  • Assemble everything on plates, drizzle with dressing and serve immediately.

Notes:

*You can use prepared bread crumbs from the store or you can make your own bread crumbs by toasting two slices of sandwich bread and processing them in the food processor. If you use homemade bread crumbs, be sure to dry them well; too much moisture will make it difficult to get the crumbs to stick to the cheese patties. 

Nutrition

Calories: 770kcal

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A plate with baked goat cheese salad on a dark, rustic wooden table.

12 comments

  1. Ciao Florentina says:

    Well, I was gonna ask about the bowl but then I read the other comments, so Etsy spree it is. But I mostly wanted to say your photos are PERFECT ! It is like looking at a coffee table book of dreamy photos. Impecable !

  2. Sharon @ savormania says:

    The photo is amazing! Great job! Goat cheese salad is my favorite ever. I love how you turn the cheese into patties rather than simply topping the salad with slices of cheese. Will definitely try this! Pinned :)

  3. Traci | Vanilla And Bean says:

    Good Morning Nicole. You inspire me with every post. I appreciate your describing your thought process behind each shoot. Your recipe is mouthwateringly delicious, and I agree with Kevin. I too am intrigued with the Worcestershire in the dressing. Paired with the dijon it sounds tangy along side the mellow goat cheese and kale. Delicious! Looking forward to enjoying this!

  4. Steffani says:

    Yay! You made this for us once, and I loved it! Now I don’t have to beg you for the recipe :).

    I love the photograph! The red of the pomegranate seeds sets off the rest of the composition beautifully. There’s something about the wedge of the goat cheese patty being cut out that I love, too, but I can’t put my finger on why – I just love the way it looks!

    Gorgeous – goat cheese is going on the grocery list this week!

    • Nicole B. says:

      That’s right! I make this all the time in the summer when the garden is pumping out arugula faster than we can eat it. Glad you like the photo (as I know you have a very good eye)!

  5. Kevin | keviniscooking says:

    Now this I saw already on FB this morning and boy it is a beauty. Not only in the photography, the placement of the ingredients in the killer bowl (I want it!), but the ingredients.YUM.
    I think the goat cheese and tarragon combo is wonderful and the Worcestershire sauce in the dressing intrigues me.

    • Nicole B. says:

      Thank you, Kevin! That really is a good bowl, I got it on etsy a while ago and I like the way it looks on this dark wood tray.

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