Warm Goat Cheese Recipe

Prepare cipollini onions

Preheat oven to 400°F (200°C). Trim root ends of cipollini onions and peel outer skin. Place onions in a small baking dish, drizzle with 2 tablespoons olive oil, sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss to coat and roast for 25–30 minutes, turning once, until tender and lightly caramelized. Remove from oven and allow to cool slightly.

While onions roast, place 5 cups arugula in a large bowl and scatter 1/2 cup toasted walnuts on top. Set aside until dressing is ready.

Reduce oven to 375°F (190°C) after removing onions (or leave at 400°F if preferred for faster bake). Lightly oil a small ovenproof dish or round (about 6–8 inches) with 1 teaspoon olive oil.

Place the 8 oz goat cheese log in the prepared dish. Using the back of a spoon, make a shallow indent in the top and drizzle 1 tablespoon honey over the cheese. Sprinkle 1 teaspoon fresh thyme leaves evenly over the top and a small pinch of black pepper.

Bake the goat cheese in the oven for 10–12 minutes, until the edges are soft and the top is just beginning to color and the center is warm and spreadable. If you prefer a slightly browned top, switch to broil for 1 minute—watch closely to avoid burning. Remove from oven and rest 2 minutes.

In a small bowl or jar combine 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk or shake to combine, then slowly stream in 4 tablespoons extra-virgin olive oil while whisking until emulsified. Taste and adjust seasoning if needed.

Drizzle about half of the vinaigrette over the arugula and toss gently to coat. Arrange the roasted cipollini onions over the dressed arugula.

Transfer the warm goat cheese (still in its dish) to the center of the arugula bed or spoon the warm, spreadable cheese in dollops over the salad. Drizzle remaining vinaigrette lightly over the cheese and salad if desired.

Finish with a few additional cracks of black pepper, a light drizzle of honey over the goat cheese if you like extra sweetness, and scatter any remaining toasted walnuts. Serve immediately while the goat cheese is warm and creamy.