Don't miss another issue…      Subscribe

Toasted Goat Cheese Salad


Creamy goat cheese adds wonderful flavor to this savory salad.












Trans-fat Free


1 cup olive oil
3 large thyme sprigs
Leave whole
2 large oregano sprigs
Leave whole
1 large rosemary sprigs
Leave whole
8 whole peppercorns
8 whole coriander seeds
1 pound goat (chevre) cheese
sliced into 6 1-inch pieces
6 ounces bacon
cut into 1/2 inch dice
4 slices bread, french baguette
cut into 1/2 inch cubes
2 tablespoons red wine vinegar
½ teaspoons salt
1 clove garlic
¼ teaspoons black pepper
freshly ground
1 teaspoon dijon mustard
1 cup bread crumbs
dry and fine
4 cups mixed salad greens


Place the olive oil in a saucepan and heat until warm. With the back of your chef’s knife, tap the sprigs of thyme, oregano and rosemary to bruise them and release their flavor. Add the herbs, peppercorns, and coriander seeds to the oil and remove from the heat. Let the oil cool. Pour two-thirds of the oil over the goat cheese rounds. Reserve the remaining oil. Let the goat cheese marinate in the refrigerator for 2 hours or up to 1 week. (see Note)

Preheat the over to 400º F. Combine the bacon and bread cubes and place on a baking sheet. Bake, tossing occasionally, until both the bread and bacon are golden, 7 to 10 minutes. Leave the oven on.

Combine the mustard, garlic, and red wine vinegar. Add the reserved olive oil and whisk together. Season with salt and pepper.
Tear the greens into bite-sized pieces. Wash well and spin dry. Season the bread crumbs with salt and pepper. Remove the goat cheese from the oil and coat with the bread crumbs. Place on a baking sheet and bake until the cheese bubbles slightly around the edges, 4 to 5 minutes. Toss the vinaigrette with the greens. Arrange the greens on a salad plate and place the cheese in the center. Surround the cheese with croutons and bacon.

Note: This cheese is best when marinated at least 3 to 4 days before using. The oil can be reused.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 164g (5.8 oz)
Amount per Serving
Calories 74578% of calories from fat
 % Daily Value *
Total Fat 65g 99%
Saturated Fat 20g 100%
Trans Fat 0g
Cholesterol 66mg 22%
Sodium 1265mg 53%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 3%
Sugars g
Protein 54g
Vitamin A 16% Vitamin C 0%
Calcium 14% Iron 17%
* based on a 2,000 calorie diet How is this calculated?


Add Photo

Up to 1MB in size, .jpg format


Founded in 1996.

© 2020 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed