Baked Goat Cheese Salad

Photo: Tina Evans; Styling: Leslie Byars Simpson

"Goat cheese releases more flavor when it's warm and creamy," says Paula Lambert, founder of Mozzarella Company in Dallas.

Yield: 4 servings
Recipe from Southern Living

More From Southern Living


  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 3 sprigs fresh oregano
  • 1/2 cup olive oil
  • 1 (11-ounce) log fresh goat cheese
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup dry breadcrumbs
  • 1/2 bunch watercress, trimmed
  • 1/2 head Bibb lettuce, torn
  • 1 small head radicchio, torn
  • Garnish: fresh thyme sprigs


  1. Combine first 4 ingredients in a small saucepan over medium-high heat. Bring to a boil; remove from heat, and cool.
  2. Cut cheese log into 8 rounds, and place rounds on a plate; drizzle with oil mixture. Let stand 30 minutes.
  3. Pour oil from cheese into a bowl; discard herbs. Refrigerate cheese rounds 15 minutes or until firm.
  4. Add mustard and next 3 ingredients to oil, stirring with a whisk.
  5. Coat cheese with breadcrumbs; place on a baking sheet. Bake at 350° for 10 minutes; set aside.
  6. Combine greens in a bowl; drizzle with oil mixture, tossing to coat. Place on plates; top each with 2 cheese rounds. Garnish, if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Baked Goat Cheese Salad Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy