Goat Cheese Salad Recipe

Wash and spin-dry the baby spinach. Place the spinach in a large salad bowl and set aside.

Wash the cucumber, halve lengthwise, remove seeds if desired, then slice into 1/4-inch half-moons (about 1 cup). Add to the bowl with spinach.

Drain the oil from the sundried tomatoes (reserve a tablespoon of the oil for toasting pine nuts or use olive oil). Chop the sundried tomatoes into roughly 1/4-inch pieces and add to the salad bowl.

Season the greens lightly with salt and freshly ground black pepper to taste; toss gently to combine just before adding dressing.

Prepare cheese

Cut the goat cheese log into six rounds, about 1/2 inch to 3/4 inch thick (each round will be roughly 1 ounce). Place rounds on a plate and chill briefly while you prepare coatings.

Set up dredging station

Place the flour in a shallow dish. Beat the egg lightly in a second shallow dish. Place breadcrumbs in a third shallow dish.

Coat cheese

Lightly dust each chilled goat cheese round with flour, shake off excess. Dip into the beaten egg, then press into breadcrumbs to coat evenly. For a thicker crust, repeat egg and breadcrumb step once.

Pan-fry

Heat 2 tablespoons olive oil in a nonstick skillet over medium heat. When oil is shimmering, add the coated goat cheese rounds and cook 1 to 1.5 minutes per side until golden brown and warm through. Use a thin spatula to turn carefully. Remove to a paper-towel-lined plate and keep warm in a low oven (about 200°F / 95°C) if needed.

In a small dry skillet over medium-low heat, toast 1 tablespoon pine nuts, stirring frequently, until fragrant and lightly golden, 2–3 minutes. Watch closely to avoid burning. Remove from pan and set aside. (If using reserved sundried tomato oil, you can toast pine nuts in 1/2 tsp of that oil for more flavor.)

Whisk together 3 tablespoons extra-virgin olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1/2 teaspoon minced garlic in a small bowl or jar. Season with salt and freshly ground black pepper to taste. Taste and adjust acidity or sweetness as desired.

Drizzle about half the dressing over the spinach, cucumber, and sundried tomatoes and toss gently to coat. Add more dressing to taste.

Arrange the dressed salad on individual plates or a large platter. Place 2 warm goat cheese rounds on top of each serving (for 3 servings) or distribute as desired.

Sprinkle toasted pine nuts over the salad and finish with an extra grind of black pepper. Serve immediately so the goat cheese remains warm.