This baked goat cheese salad is topped with warm and 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 bread crumbs add a delicate crunch and pomegranate seeds add just the right amount of fruity sweetness.
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Ingredients needed:
For the dressing:
For the salad:
Ingredient notes:
- 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 ¾ teaspoon for the dressing and 1 teaspoon for the patties if you’re using dried tarragon.)
- You can use 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.
- 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 or spinach.
How to make the dressing:
See full ingredients & instructions in the recipe card below!
Step 1. In a bowl, whisk together tarragon, Dijon, garlic, Worcestershire sauce and red wine vinegar.
Step 2. Whisk 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.
How to make the goat cheese patties:
See full ingredients & instructions in the recipe card below!
Step 1. Heat the oven to 400 degrees F. Mash up the goat cheese and the tarragon with a large fork. (I like to use a serving fork.)
Step 2. Form the cheese into 4 balls and flatten into disks.
Step 3. Crack the egg into a shallow bowl and lightly beat with a fork. Add the bread crumbs to a second shallow bowl. Dip each cheese disk in the egg mix and then in the bread crumbs.
Step 4. Line a small baking sheet with parchment paper and set the patties onto it. Drizzle with a few drops of olive oil, then bake for 10 to 15 minutes, until starting to crack open.
How to serve the salad:
Add the salad greens onto plates, place the warm goat cheese patties on top, sprinkle with pomegranate seeds and drizzle with the dressing.
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Full Printable Recipe
Baked Goat Cheese Salad with Pomegranate
Equipment
- measuring spoons and cups
- knife and cutting board
- garlic press (optional)
- mixing bowls
- whisk
- large fork
- 2 shallow bowls
- small baking sheet
- parchment paper
Ingredients
For the dressing:
- 2 teaspoons chopped fresh tarragon* (you need about two 6-inch sprigs with large leaves or an equivalent amount for that)
- 2 tablespoons Dijon mustard
- 1 garlic clove, peeled and minced or pressed through a garlic press
- ½ teaspoon Worcestershire sauce
- ½ teaspoon red wine vinegar
- ¼ cup olive oil, a few drops more for the goat cheese patties
- salt and pepper to taste
For the goat cheese patties:
- 6 ounces goat cheese
- 1 tablespoon chopped fresh tarragon* (you need about three 6-inch sprigs with large leaves or an equivalent amount for that)
- 1 egg
- ½ cup bread crumbs
For the salad:
- ~2 cups salad greens (baby kale, spinach or arugula)
- ~¼ cup 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 large fork,** mash together the goat cheese and the tarragon.
- Form the cheese into four balls and flatten into disks. Set aside.
- Lightly beat the egg in a shallow bowl.
- Add the bread crumbs to another shallow bowl.
- Roll the cheese disks in the egg and then in the bread crumbs.
- Place the disks on a small baking sheet lined with parchment paper and drizzle with a few drops of olive oil.
- Bake the patties until they are golden brown on the outside and start to break open (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.
Ciao Florentina
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 !
Nicole B.
That is SO nice of you to say, Florentina! Thank you!! :)
Evi @ greenevi
This salad looks like something for me, I love goat cheese a lot :)
Your photography is beautiful!
Nicole B.
That is so nice to hear, Evi, thank you! :)
Sharon @ savormania
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 :)
Nicole B.
Thank you so much, Sharon! :)
Steffani
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.
Oh, yes, I remember! Glad you like the photo (as I know you have a very good eye)!
Kevin | keviniscooking
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.
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.