Recipe by Lynfred Brand Ambassador, Laura Lorenz
Makes 2 dinner salads (see note for additional serving sizes) *
4-5 cups mixed salad greens
1 cup walnuts, halved (optional)-divided between 2 salads
2 (4 oz) goat cheese logs (herbed or plain)
¾ cup panko breadcrumbs
½ teaspoon Italian seasoning
3.5 tablespoons champagne vinegar
½ cup extra olive oil +2 tablespoons
1 tablespoon butter
1 garlic clove, grated or pressed
1 egg yolk (room temperature)-for dressing
1 egg, whisked-for coating
½ teaspoon Dijon mustard
Pinch of sugar
Salt and pepper
Crusty bread to soak up any leftover dressing
Slice the goat cheese into ½ inch rounds (you will get about 5-6 slices per log) *. Mix
the panko and Italian seasoning in a bowl. Then dip each cheese slice into the whisked egg and
then into the panko mixture to coat evenly; being careful not to break apart the cheese. Once
each round is coated, place on a plate or tray and freeze for 20 minutes. While the cheese is
chilling, make the dressing. In a large stainless steel or glass bowl whisk together ½ cup extra
virgin olive oil, champagne vinegar, garlic, Dijon, and sugar. Once completely combined, add the
egg yolk, whisk vigorously until smooth*. Taste the dressing and salt and pepper to your liking.
Set dressing aside. Once the cheese has chilled for 20 minutes, heat 2 tablespoons of olive oil
and the butter in a sauté pan over high heat just under smoking. Remove cheese from freezer
and add to pan (working in small batches 2 at a time). Cook the goat cheese rounds quickly until
browned on each side but not yet melted on the inside (this happens very fast). Once browned,
set on a paper towel to soak up any additional oil.
To assemble the salad, toss the greens and dressing together (dress to your liking), place on a
serving plate, top with desired amount of walnuts, and goat cheese rounds, and serve with
crusty bread and additional dressing on the side.
*Serving Size and options:
-This salad can be served as a side salad to a fish or chicken dish. If using this as a side
salad; 2-3 rounds of goat cheese and 1-2 cups of lettuce per salad plate, per person.
-If using this salad as a main salad; 4-5 rounds of goat cheese and 2-3 cups of lettuce
*The recipe for the dressing makes ¾ cup.
*Make sure the goat cheese is very cold when you slice it
*The trick to slicing goat cheese…use floss
*If concerned at all about the dressing breaking, use a blender