Goat cheese disks (or balls): For the goat cheese croutons, gather fresh thyme, parsley, panko breadcrumbs, garlic powder, an egg, Dijon mustard, kosher salt, black pepper, and an 8-oz. log of fresh goat cheese. For the Salad and the vinaigrette: For the salad and warm goat cheese salad dressing, gather mixed salad greens, olive oil, red wine vinegar, Dijon mustard, shallot, kosher salt, and black pepper.
Make ahead: You can make this salad recipe up to one week in advance. Simply roll the goat cheese balls, coat them in the herb, egg, and breadcrumb mixtures, and arrange them on a sheet pan. Then, cover them with plastic wrap and place them in the freezer for about 30 minutes. Once frozen, place goat cheese rounds in a freezer-safe Ziploc bag. Remove as much air as possible, then place the bag back in the freezer. Remove the balls just before serving, and bake them in a 400-degree F. oven for 10-12 minutes. Store: To store your baked goat cheese salad, transfer your leftovers into an airtight container in the fridge. I recommend warming the goat cheese balls (not the salad greens!) just before eating your leftovers. However, you can also enjoy your salad cold.
Let excess egg drip: Only one egg is necessary to coat all eight of your goat cheese balls—as long as you let the excess egg mixture drip after rolling each ball in it. However, if you need more dipping mixture, you may add another egg. Bake right before serving: I recommend baking your goat cheese balls just before serving them. This way, the insides of your rounds will be creamy and warm. If you wait too long before serving, the goat cheese will solidify and lose its creaminess. Broil until golden brown: To give your goat cheese rounds extra crispiness, broil them for one minute or until golden brown. Just be sure to keep an eye on them so that they don’t burn.
Roast Beef Tenderloin: Tender beef and toasted goat cheese is a match made in heaven. Serve it as a side salad for a photo-ready spread for any special occasion. Turkey Tenderloin: Pair this goat cheese salad recipe with juicy turkey tenderloin, and you’ll have a mouthwatering menu ready for anything, from a Friendsgiving potluck to a weeknight meal. Cream of Chestnut Soup: If you’d rather have a vegetarian meal, serve it with soup on the side. This French Cuisine-inspired chestnut soup would pair beautifully with this simple chevre salad for a delicious and visually impressive lunch or dinner.
