French Bistro Goat Cheese Salad with Mustard Vinaigrette - Goat Cheese Pan-Fried, Baked or Broiled

goat cheese

🥗Healthier: feta cheese

💰Cheaper: cream cheese

Feta offers a similar tangy flavor at a lower cost.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Sunflower seeds are often less expensive and provide a nice crunch.

Slice the herb and garlic spreadable goat cheese into rounds that are half an inch thick.

Prepare 2/3 cup of bread crumbs, adding 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of dried oregano.

Roll the cheese rounds in the seasoned breadcrumbs, pressing firmly to ensure they stick.

Place the coated cheese rounds in the freezer for 15 to 30 minutes to harden.

Chop cucumber into bite-sized pieces for easy eating with a fork.

Chop an entire bunch of fresh dill and set aside.

Slice pre-roasted beets into wedges.

For cooking the cheese, choose between pan-frying, baking, or broiling.

To bake, preheat the oven to 375°F (190°C) and bake the cheese for 15 minutes.

To pan-fry, heat enough oil in a pan over medium-high heat until it bubbles around the cheese when added.

Cook the cheese for 3 to 4 minutes on the first side, then flip carefully and cook for another 1.5 minutes until browned.

For broiling, spread goat cheese on a round slice of baguette and broil on low for a few minutes until browned.

Prepare a mustard vinaigrette by whisking together 1 tablespoon of Dijon mustard, 1 tablespoon of red wine vinegar, and 4 tablespoons of olive oil until emulsified.

Assemble the salad by mixing the arugula with chopped herbs, cucumber, crispy bacon bits, and beets, then drizzle with the mustard vinaigrette.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens