This Fried Goat's Cheese Salad is one of my favourite salads. It's an old-school vegetarian restaurant dish that I used to order even when I wasn't a vegetarian. With perfectly golden, crispy goat's cheese medallions, a crisp salad, and a tangy honey mustard dressing, this is the lunch that impresses everyone!
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This restaurant-style salad has been a favourite of mine for a long time. It's also the only way my family will eat Goat's cheese and enjoy it! Maybe it's the golden, crispy exterior or maybe it's the warm, creamy centre that oozes onto the salad leaves, either way, they love it. If you're really not a fan of goat's cheese, then you might want to check out my Halloumi Salad recipe instead.
I love this because it's easy to make, and everyone is impressed when I make it. The smooth texture of the warm goat's cheese is perfect against the sharp salad dressing, and the walnuts add a little earthiness, making this salad delicious. You can easily make this salad for lunch or as a starter for a dinner party.
❤️ Why You'll Love This Salad
- Texture - this salad is all about texture. Warm creamy cheese in a crispy, crunchy crust. Soft lettuce leaves with crunchy walnuts and a warming but tangy dressing.
- Flavours - you're getting everything here, creamy cheese, fresh salad, earthy walnuts and a sweet but slightly acidic dressing.
- Easy To Make - anyone can make this salad, it's so easy, and the results are very impressive. Even meat eaters will love this.
- Adaptable - You can easily add different veggies to your salad. You can serve this as a dinner party starter, for a substantial lunch or as a light supper.
🛒 Goat's Cheese Salad Ingredients
Please see the recipe card below for full instructions and a full ingredient list.
👩🍳 Top Tips
- Chill before cooking - This will firm up the cheese, making it easier to fry and stop the cheese from becoming too soggy, resulting in perfect golden crispy medaliions.
- Fine Breadcrumbs - The finer breadcrumb will result in an even golden crispness. Panko breadcrumbs are too bulky for this recipe.
- Don't rush - Take your time cooking the cheese, it needs to be evenly cooked, so cook over a medium heat and don't overcrowd the pan. If you need more oil, add it slowly to the pan.
- Avoid Soggy Salad Leaves - Don't be tempted to pour the dressing over the leaves too early; do it just before you are ready to serve it. Too much dressing added too early will result in a soggy salad.
Fried Goat's Cheese Salad Recipe
Ingredients
Fried Goat's Cheese
- 1 x 150g Goats cheese log
- 30 g Plain flour (all-purpose flour)
- A small pinch of freshly ground black pepper
- A small pinch of salt
- 1 medium Egg
- 90 g fine breadcrumbs
- Oil for frying I use olive oil
Dressing
- 6 tablespoon extra virgin olive oil
- 2 tablespoon red wine vinegar
- 2 teaspoon runny honey
- 1 heaped teaspoon Dijon mustard
- 1 small clove of garlic very finely chopped or crushed then choppped
Salad
- 100 g mixed leaf salad
- 150 g cherry tomatoes on the vine cut in half
- ¼ of a medium English cucumber cut into slices
- 1 large spring onion all the white part, sliced
- 35 g walnut halves
Instructions
Goat's Cheese
- Set up your dredging station. Whisk the egg in a shallow bowl. Add the flour to another similar bowl, season the flour with salt and black pepper and mix well. Then, in a third bowl, add the breadcrumbs.
- Cut the goat's cheese into even rounds between 1.5 and 2 cm thick.First dip each round into the flour, then into the egg, and finally into the breadcrumbs.Once each round is done, place them on a clean plate. When you have breaded each round, put the plate into the fridge.
Make The Dressing
- Add 2 tablespoons of red wine vinegar to a small bowl, add the garlic, 2 teaspoons of runny honey, and 1 teaspoon of Dijon mustard. Mix well.Slowly pour in 6 tablespoons of extra virgin olive oil, whisking continuously to emulsify the dressing. The dressing is light and not too thick. Season to taste with salt and freshly ground black pepper.
Assemble The Salad
- Add the salad leaves to a large salad bowl. Add the tomatoes, onion, cucumber and walnuts and toss gently. Set aside until you cook the goat's cheese.
Fry The Goat's Cheese
- Heat half a tablespoon of oil in a large frying pan over a medium heat.Add the breaded goat's cheese medallions, and cook for a few minutes.Once they are golden on one side, gently flip the medallions and cook the other side.I like to use a metal thong to fry them on each side, too, but you don't necessarily have to do that.
To Serve
- While the goat's cheese is cooking, add 4 tablespoons of dressing to the salad and toss well.Divide the salad between two plates, then top with the fried goat's cheese. Serve immediately.Leave the remaining dressing on the table in case anyone wnats more.
Notes
- Frying Pan - if you dont have a large frying pan, then you will need to cook the goat's cheese in two batches. Keep the frst batch warm in a low oven until you are ready to serve.
- Dressing - if you have any dressing leftover it will keep for 5-6 days. Keep it in the fridge for salads. Just give it a good whisk before using.
- Goat's cheese - try and use a good qaulity goat's cheese if you can. However, it must be a goat's cheese log and it should be a semi-firm goat's cheese.
- Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standards. Cup/spoon volumes can differ from brand to brand. For accuracy, I recommend weighing all ingredients using a digital scale if possible, for the best results.
- Nutritional Information - is calculated using an online nutrition tool and is approximate.
Nutrition
💡 Make Ahead and Storage Tips
- Goat's Cheese - The uncooked breaded goat's cheese medallions can be made a day ahead. You can leave them on a plate or put them into a container if you like. If you need to double them up, place a layer of greaseproof paper between the layers.
- Dressing - The dressing can be made up to a week before serving. Keep it in a sealed jar and give it a good shake before using.
- Leftover Cheese - The cooked cheese is best eaten immediately; if you do have any leftover, keep them in the fridge once cooled. To reheat them, I find it's best to reheat them in the oven rather than fry them again in a pan.
💭 FAQs
Yes, you can, although frying will give you a more golden crispy gpat's cheese medallion. If you want to bake these, then preheat the oven to 18°C. Place the breaded goat's cheese on a lined baking tray, then cook for 15 minutes, turning the goat's cheese over halfway through cooking.
Yes, you can freeze the breaded goat's cheese. Once breaded, place the medallions on a lined baking tray, then place them in the freezer for 30 minutes. After 30 minutes, you can transfer them to a freezer-proof container. Use them within 3 months. I would defrost them overnight before cooking.
Yes, you can. Swap regular breadcrumbs and flour for gluten-free breadcrumbs and gluten-free flour.
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