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Warm Goat Cheese Salad

1997 Recipe Hall of Fame

Southern Living AUGUST 2001

  • Yield: Makes 6 servings


  • 1/2 cup olive oil
  • 1/3 cup lemon juice
  • 1 tablespoon diced green onions
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 cup Italian-seasoned breadcrumbs
  • 1 1/2 tablespoons grated Parmesan cheese
  • 1 1/2 tablespoons sesame seeds
  • 3 (4-ounce) goat cheese logs
  • 1 large egg, lightly beaten
  • 3 tablespoons butter or margarine
  • 6 cups torn mixed salad greens
  • 12 pitted ripe olives, sliced


Combine first 4 ingredients; set aside.

Combine breadcrumbs, Parmesan cheese, and sesame seeds.

Cut each goat cheese log into 4 slices. Dip in egg, and dredge in breadcrumb mixture. Cover and chill for 2 hours.

Melt butter in a large skillet over medium-high heat. Add goat cheese, and fry 1 to 2 minutes on each side or until browned; drain on paper towels.

Toss mixed greens with dressing; add olives, and top with warm goat cheese.


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Warm Goat Cheese Salad Recipe