See more
Photo: Tina Evans; Styling: Leslie Byars Simpson Photo by: Photo: Tina Evans; Styling: Leslie Byars Simpson

Baked Goat Cheese Salad

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

Southern Living JANUARY 1996

  • Yield: 4 servings


  • 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


Combine first 4 ingredients in a small saucepan over medium-high heat. Bring to a boil; remove from heat, and cool.

Cut cheese log into 8 rounds, and place rounds on a plate; drizzle with oil mixture. Let stand 30 minutes.

Pour oil from cheese into a bowl; discard herbs. Refrigerate cheese rounds 15 minutes or until firm.

Add mustard and next 3 ingredients to oil, stirring with a whisk.

Coat cheese with breadcrumbs; place on a baking sheet. Bake at 350° for 10 minutes; set aside.

Combine greens in a bowl; drizzle with oil mixture, tossing to coat. Place on plates; top each with 2 cheese rounds. Garnish, if desired.


Go to full version of

Baked Goat Cheese Salad recipe