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–+ servings

Mixed Green Salad with Goat Cheese Croutons

Try this Mixed Green Salad with Warm Goat Cheese Croutons the next time you want a salad with a fun twist! The warm goat cheese croutons are the definitely the main focal point of this recipe. The croutons pair perfectly with a basic bed of mixed greens, topped with a light drizzle of good olive oil and balsamic vinegar. The goat cheese croutons provide just enough warmth and crunch to elevate, this otherwise everyday, salad to make it something extra special.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 5 minutes
Time to Chill 30 minutes
Total Time 50 minutes
Course Salad
Cuisine American
Servings 4
Calories 538 kcal

Equipment

  • Meat Mallet or Rolling Pin
  • Shallow Dishes
  • Wax Paper
  • Small Skillet
  • Slotted Spatula

Ingredients
  

Goat Cheese Croutons

  • 8 oz Goat Cheese Log room temperature
  • 2 Large Egg Whites lightly beaten
  • 1/2 c Panko Breadcrumbs
  • 1/2 c Vegetable or Coconut Oil

Salad

  • 4 c Mixed Greens
  • 3 T Extra Virgin Olive Oil
  • 2 T Aged Balsamic Vinegar
  • Sea Salt and Black Pepper to taste
  • 4 Whole Strawberries optional as garnish

Instructions
 

  • To prepare the croutons, divide goat cheese into four 2-oz. portions.
    8 oz Goat Cheese Log
  • Lightly pound each 2-oz piece of goat cheese between 2 sheets of wax paper with a meat mallet or rolling pin until they are about ½” thick.
    8 oz Goat Cheese Log
  • Place goat cheese rounds in the freezer for about 30 minutes or until firm.
    8 oz Goat Cheese Log
  • Create a “breading station” by adding whisked egg white to a shallow dish and the Panko breadcrumbs to another.
    2 Large Egg Whites, 1/2 c Panko Breadcrumbs
  • Remove the goat cheese rounds from the freezer and dip, one at a time, into the egg whites until coated on both sides before pressing into the Panko breadcrumbs. Press firmly to ensure each goat cheese round is thoroughly coated with breadcrumbs on both sides. Transfer the coated goat cheese rounds back to the wax paper and set aside.
    8 oz Goat Cheese Log, 2 Large Egg Whites, 1/2 c Panko Breadcrumbs
  • In a small skillet, heat the oil over medium-high heat until it starts to shimmer. Carefully add each coated goat cheese round, one at a time, to the skillet with a slotted spatula and cook until the first side becomes golden brown, approximately 30 seconds to one minute. Flip and repeat until the other side is equally browned.
    1/2 c Vegetable or Coconut Oil
  • Remove from skillet and transfer to a plate.
  • Divide salad greens among four serving dishes or bowls and drizzle with the olive oil and aged balsamic vinegar. Season with salt and black pepper, to taste. Top each salad with a warm goat cheese crouton right before serving.
    4 c Mixed Greens, 3 T Extra Virgin Olive Oil, 2 T Aged Balsamic Vinegar, Sea Salt and Black Pepper
  • Optional: With the hulls intact, slice each whole strawberry into several equal-sized segments, starting from the bottom and carefully working toward the green part. Don’t cut all the way through the strawberry. Gently spread the individual segments into a fan shape and add on top of your goat cheese crouton.
    4 Whole Strawberries

Notes

Don’t allow the croutons to stay in the hot oil for too long or the goat cheese will become too melted to hold its shape.

Nutrition

Calories: 538kcalCarbohydrates: 9gProtein: 14gFat: 50gSaturated Fat: 14gPolyunsaturated Fat: 17gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 26mgSodium: 301mgPotassium: 150mgFiber: 1gSugar: 3gVitamin A: 1042IUVitamin C: 16mgCalcium: 104mgIron: 2mg
Keyword Goat Cheese, Salad
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