Salad with Goat Cheese Croutons
Elevate your salad game with this irresistible Salad with Goat Cheese Croutons, a perfect blend of fresh, vibrant flavors and creamy, crispy textures. Crunchy panko-crusted goat cheese rounds steal the show, adding a gourmet twist to a bed of tender mixed greens, juicy cherry tomatoes, crisp cucumber slices, and tangy red onion. Tossed in a homemade balsamic vinaigrette with hints of Dijon mustard and honey, this dish is a harmonious balance of zesty, sweet, and savory. Ready in just 30 minutes, it's an easy yet elegant option for a light dinner, a lunch to impress, or an ideal starter for entertaining guests. This recipe combines wholesome ingredients, simple techniques, and restaurant-quality results in every delectable bite.
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Ingredients
- 6 cups mixed salad greens
- 4 oz goat cheese
- 1 cup panko breadcrumbs
- 0.5 cup all-purpose flour
- 1 large egg
- 3 tbsp olive oil
- 1 cup cherry tomatoes
- 1 medium cucumber
- 0.25 medium red onion
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 0.5 tsp salt
- 0.25 tsp black pepper
Directions
Step 1
Prep the salad ingredients: Wash and dry the mixed greens. Slice the cucumber into thin rounds, halve the cherry tomatoes, and finely slice the red onion. Set aside.
Step 2
Slice the goat cheese into 8 even rounds, approximately 1/2-inch thick. If the cheese is too soft to slice cleanly, place it in the freezer for 10 minutes to firm up.
Step 3
Set up a breading station: Place the flour in a shallow dish, beat the egg in a second shallow dish, and place the panko breadcrumbs in a third shallow dish.
Step 4
Coat each goat cheese round first in flour, then dip it into the beaten egg, and finally press it into the panko breadcrumbs, ensuring an even coating. Repeat for all rounds.
Step 5
Heat 2 tablespoons of olive oil in a nonstick skillet over medium heat. Carefully place the breaded goat cheese rounds into the skillet and cook for 2-3 minutes per side, or until golden brown and crisp. Remove and drain on a paper towel-lined plate.
Step 6
Make the vinaigrette: In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, 1 tablespoon of olive oil, salt, and black pepper until well combined.
Step 7
Assemble the salad: Divide the mixed greens among 4 plates. Top with the cherry tomatoes, cucumber slices, and red onion. Drizzle the vinaigrette over the salad.
Step 8
Place two warm goat cheese croutons on top of each salad. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (960.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1475.0 |
| Total Fat 88.7g | 0% |
| Saturated Fat 32.7g | 0% |
| Polyunsaturated Fat 6.2g | |
| Cholesterol 308.6mg | 0% |
| Sodium 2387.0mg | 0% |
| Total Carbohydrate 119.2g | 0% |
| Dietary Fiber 9.4g | 0% |
| Total Sugars 25.3g | |
| Protein 50.9g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 370.5mg | 0% |
| Iron 12.6mg | 0% |
| Potassium 1545.0mg | 0% |
Source of Calories