Baked Goat Cheese Salad

This baked goat cheese salad is topped with crispy goat cheese and tarragon patties and is dressed with a sharp Dijon and tarragon vinaigrette. The strong tarragon flavor complements the tangy and creamy cheese nicely, the crispy breadcrumbs add a delicate crunch and pomegranate seeds add a touch of sweetness.

Recipe ingredients:

For the dressing:

Ingredient note:

• Fresh tarragon adds a nice freshness to this warm goat cheese salad salad but if you only have dried tarragon on hand, you can easily use that instead. (Use 1 1/2 teaspoons for the dressing and 2 teaspoons for the patties if you’re using dried tarragon.)

For the goat cheese patties:

Ingredient note:

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

For the salad:

Ingredient note:

• For the salad greens you want to use something that is strong enough in texture and flavor to hold up to the patties, such as baby kale, arugula, spinach or romaine.

How to make the salad:

Step 1. In a bowl, whisk together:

• 2 teaspoons chopped fresh tarragon
• 2 tablespoons Dijon mustard
• 1 minced garlic clove
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon red wine vinegar

Step 2. Whisk 1/4 cup 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.

Step 3. Heat the oven to 400 degrees F., then mash up 6 ounces goat cheese and 1 tablespoon chopped fresh tarragon with a fork.

Step 4. Crack 1 egg into a shallow bowl and beat lightly with a fork. Add 1/2 cup 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.

How to serve the salad:

Add the salad greens onto plates, place the warm goat cheese patties on top, sprinkle with the pomegranate seeds and drizzle with the dressing.

More delicious salad recipes:

• Mediterranean Chicken Salad
• Roasted Cauliflower Salad
• Meatball Salad

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5 from 4 votes

Baked Goat Cheese Salad

This delicious baked goat cheese salad is topped with warm and crispy goat cheese and tarragon patties and is sprinkled with pomegranate seeds.

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Course: Main

Cuisine: French

Keyword: baked goat cheese salad

Servings: 2

Calories (estimated): 770kcal

Author: Nicole Branan

Ingredients:

For the dressing:

• 2 teaspoons chopped fresh tarragon*
• 2 tablespoons Dijon mustard
• 1 garlic clove, pressed or minced
• ½ teaspoon Worcestershire sauce
• ½ teaspoon red wine vinegar
• ¼ cup olive oil
• salt and pepper to taste

For the goat cheese patties:

• 6 ounces goat cheese
• 1 tablespoon chopped fresh tarragon*
• 1 egg
• ½ 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:

• Place the salad greens, the warm goat cheese patties and the pomegranate seeds onto plates and drizzle with the dressing.

Notes:

*If fresh tarragon is not available, you can substitute dried tarragon. Use 1 1/2 teaspoons for the dressing and 2 teaspoons for the patties.