Warm Goat Cheese Salad Recipe
I've never been much of a salad person, but (predictably) if you top a pile of well-dressed greens with warm, crispy goat cheese rounds, I'm totally game. In fact, I'll probably go back for seconds.
- One 6-ounce log of plain goat cheese, cut into 1-inch rounds and refrigerated until firm
- Olive oil
- 2 cups panko breadcrumbs
- One 16-ounce package arugula
- Juice of 1 lemon
- Salt, to taste
Preheat your oven to 350 degrees.
Set the goat cheese slices on a plate. Drizzle with olive oil and use your hands to make sure the rounds are evenly coated.
Scatter the breadcrumbs on a separate clean plate, then place the rounds in the breadcumbs and coat evenly. Place the coated rounds on a baking sheet and bake for about 5-6 minutes, or until the cheese has softened and the color of the coating is golden-brown, turning over halfway.
While the rounds are baking, lightly dress the arugula with olive oil, lemon juice, and salt. To serve, divide the arugula between 2 plates and top with the rounds of warm goat cheese.