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 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 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 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:

Make the dressing:

Step 1. In a bowl, whisk together:

• 2 teaspoons chopped fresh tarragon
• 2 tablespoons Dijon mustard
• 1 minced garlic clove
• ½ teaspoon Worcestershire sauce
• ½ teaspoon red wine vinegar

Step 2. Whisk ¼ 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.

Make the goat cheese patties:

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 ½ 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.

Bake the patties:

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).

Prepare the pomegranate:

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.

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Full Printable Recipe

Baked Goat Cheese Salad

Nicole B.

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

5 from 4 votes

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Print Recipe

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Main

Cuisine French

Servings 2

Calories (estimated) 770 kcal

Ingredients

  

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For the dressing:

• ▢ 2 teaspoons chopped fresh tarragon* (you need about two 6-inch sprigs or an equivalent amount for that)
• ▢ 2 tablespoons Dijon mustard
• ▢ 1 garlic clove, minced or pressed through a garlic press
• ▢ 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* (you need about three 6-inch sprigs or an equivalent amount for that)
• ▢ 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 ¾ teaspoon for the dressing and 1 teaspoon for the patties.

Nutrition

Calories: 770kcal

Keyword baked goat cheese salad

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