Ina Garten Salad with Warm Goat Cheese Recipe
This salad begins with fresh goat cheese rounds, which are coated in breadcrumbs and lightly baked until warm and soft. These are served over a bed of mixed greens tossed in a homemade vinaigrette, often featuring Dijon mustard and good olive oil. The result is creamy, tangy, crunchy, and fresh—all in one bite.
- Prep Time: 20
- Cook Time: 10
- Total Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: French
Ingredients
For the goat cheese rounds:
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8 ounces fresh goat cheese (log form)
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½ cup plain dry breadcrumbs (or panko)
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1 egg, beaten
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Olive oil, for drizzling
For the salad:
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5–6 cups mixed greens (mesclun, arugula, or baby spinach)
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1 tablespoon Dijon mustard
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1½ tablespoons red wine vinegar
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1 teaspoon honey or maple syrup
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⅓ cup extra virgin olive oil
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Salt and pepper, to taste
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Optional: toasted walnuts, sliced pears, or apples
Instructions
Slice the goat cheese into ½-inch thick rounds. If it crumbles, use dental floss or chill it briefly before slicing.
Dip each round into the beaten egg, then into breadcrumbs. Press gently so crumbs adhere well. Place on a parchment-lined tray and chill for 15 minutes.
Preheat the oven to 400°F (200°C). Drizzle the rounds lightly with olive oil and bake for 8–10 minutes until the crust is golden and the cheese is warm.
In a small bowl, whisk together Dijon mustard, red wine vinegar, honey, salt, and pepper. Slowly whisk in olive oil until well emulsified.
Place greens in a large bowl and toss gently with just enough vinaigrette to coat. Save extra dressing for serving.
Arrange the salad on plates. Place warm goat cheese rounds on top. Garnish with optional sliced fruit or nuts. Serve immediately.