Warm Goat Cheese Salad Recipe

Prepare coating

Crack the egg into a shallow bowl and beat lightly. Put the flour on a separate plate and the panko on another plate. Season the flour with 1/2 tsp salt and 1/4 tsp black pepper.

If using a whole 8 oz goat cheese log, divide it into 8 equal rounds (about 1 oz each) or 4 thicker medallions. Pat each piece dry with paper towel.

If using pre-sliced yuca sheets, lay one sheet on your work surface. Place a goat cheese medallion near one edge and roll it up in the yuca sheet, sealing the edge by pressing gently. If using boiled yuca slices, overlap two slices around the cheese to form a secure wrap. Repeat for all pieces.

Dredge each wrapped goat cheese first in the seasoned flour, then dip in the beaten egg, then press into the panko so they are evenly coated. Set on a plate.

Heat 2 tbs olive oil in a nonstick skillet over medium heat until shimmering. Add the wrapped goat cheese pieces and cook 1.5–2 minutes per side, turning carefully, until golden brown and warmed through. You can also bake at 400°F (200°C) for 8–10 minutes until golden. Transfer to a paper towel–lined plate and keep warm.

If your beets are not roasted, roast whole beets wrapped in foil at 400°F (200°C) for 45–60 minutes until tender; cool, peel and cut into wedges. Alternatively use store-bought roasted beets, diced.

Rinse and dry the arugula and endive leaves thoroughly. Trim endive bases and separate leaves if serving as individual boats; or chop crosswise if you prefer a tossed salad.

Arrange arugula in a shallow serving bowl or on plates. Scatter roasted beets over the arugula and place endive leaves around or on top as desired.

Whisk together 3 tbs extra-virgin olive oil, 1 tbs sherry vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl until emulsified. Taste and adjust seasoning.

Dress the arugula and beets lightly (use about half the dressing to start), tossing gently to coat. Reserve remaining dressing for drizzling over the cheese wraps and endive if desired.

Place the warm goat cheese–yucca wraps on top of the dressed greens (2 per serving if serving 4). If using endive as boats, tuck one warm wrapped goat cheese into several endive leaves for individual bites.

Scatter toasted chopped walnuts or pistachios over the salad, sprinkle lemon zest, and finish with a light drizzle of the reserved dressing.

Serve immediately so the goat cheese remains warm and creamy while the greens are crisp.