Goat Cheese Salad

5 from 1 review


  • 8 ounces chevre
  • 1/2 cup pecan pieces
  • Pinch cinnamon
  • 1 tablespoon brown sugar
  • Salt and Pepper
  • 1/4 cup flour
  • 1 egg
  • 2 tablespoons butter
  • Dressing:
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • Black pepper
  • Pinch dried oregano
  • 4 or more cups salad greens and/or baby spinach
  • Radishes, tomato, avocado, cucumber, cilantro, dill, etc.


  1. Slice the goat cheese log into 8 equal rounds, or shape 8 ounces of soft cheese into rounds about 1/2″ thick.
  2. Mince pecans and combine with cinnamon and brown sugar and put in a small bowl.
  3. Sprinkle both sides of goat cheese rounds lightly with salt and pepper.
  4. Beat egg in a small bowl with 1 teaspoon of water.
  5. Dredge cheese lightly in flour, tap off excess.
  6. Dip into egg.
  7. Coat in pecans. Refrigerate coated cheese rounds for at least 1 hour.
  8. Meanwhile combine dressing ingredients well.
  9. When ready to cook, melt butter in a large heavy skillet over medium heat. Once melted, add the cheese rounds. Cook slowly for 2-3 minutes on each side until golden brown but not burnt. Watch them closely and reduce heat if necessary.
  10. Serve hot over dressed salad greens and fresh salad vegetables of your choosing.

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