Grilled Goats' Cheese Salad Recipe

Wash and spin or pat dry the mixed salad leaves. Place leaves in a large serving bowl or divide between 4 plates.

Add halved cherry tomatoes, sliced cucumber and very thinly sliced red onion to the leaves. Scatter the torn basil leaves and toasted chopped walnuts over the top. Keep refrigerated or to the side while you prepare the cheese and dressing.

In a small bowl or jar, combine the white wine vinegar, Dijon mustard, runny honey and lemon juice. Whisk or shake to emulsify.

Slowly whisk in the extra virgin olive oil until the dressing is smooth and slightly thickened. Season with salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or sweetness as needed (add another 1/2 tsp honey or 1/2 tsp vinegar if desired). Keep dressing at room temperature.

Slice and coat (optional breadcrumb)

Cut the goats' cheese log into 8 even rounds, about 1/2-inch (1–1.5 cm) thick. Brush both sides lightly with 1 tablespoon olive oil, then sprinkle with the 1/2 tsp thyme and 1/2 tsp black pepper. If you want a crisp exterior, lightly press each round into the plain dry breadcrumbs to coat the outside; press gently so the rounds hold shape.

Preheat grill or pan

Heat a heavy cast-iron skillet or non-stick frying pan over medium-high heat, or preheat a grill pan. If using a grill, oil the grates lightly or oil the cheese as above to prevent sticking. Allow the pan to become hot—about 2–3 minutes.

Grill the cheese

Place the cheese rounds in the hot pan (do not overcrowd). Cook for 1 to 1.5 minutes per side until a light golden crust forms and the cheese is warmed through—watch carefully so it doesn’t melt away. If using a breadcrumb coating, press gently with a spatula to maintain contact. Remove to a plate and keep warm in a low oven (about 100–120°C / 210–250°F) for up to 10 minutes while finishing the salad.

Drizzle about half of the dressing over the salad leaves and toss gently to combine. Start with less dressing and add more to taste so the leaves aren’t soggy.

Divide the dressed salad onto serving plates if not already plated. Arrange 2 grilled goats' cheese rounds on top of each portion (or 1 large round if preferred).

Scatter any remaining walnuts and basil leaves, drizzle a little of the remaining dressing around the plate and finish with a grind of black pepper. If desired, drizzle 1/2 tablespoon balsamic glaze over each portion for extra sweetness and contrast.

Serve immediately with toasted crusty bread slices on the side to mop up the warm, creamy cheese.