Mixed Greens & Warm Goat Cheese Medallions Recipe

Prepare log and slices

Chill the goat cheese log for at least 30 minutes in the refrigerator (this firms it and prevents melting during frying). Using a sharp knife, slice the chilled log into eight equal rounds, about 1/2 inch (1.3 cm) thick. If the rounds feel fragile, make them slightly thicker (up to 3/4 inch).

Set up breading station

Place flour in a shallow dish. Beat the eggs in a second shallow dish until smooth. In a third shallow dish, combine breadcrumbs, grated Parmesan (if using), garlic powder, dried thyme/oregano, and 1/4 tsp fine salt; mix well.

Bread the medallions

Working quickly but gently, dredge each goat cheese round first in flour (tap off excess), then dip into the beaten eggs, letting excess drip off, and finally press into the breadcrumb mixture so each round is thoroughly coated. For an extra-crispy, more secure crust, repeat the egg and breadcrumb step once to create a double coating. Place breaded medallions on a tray and return to the refrigerator for at least 10 minutes to set the coating.

Fry the medallions

Pour oil into a heavy skillet or sauté pan to reach about 1/4 inch depth (approximately 1/2 cup). Heat oil over medium heat to 325–350°F (use a thermometer if available) — oil should shimmer but not smoke. Carefully add 2–3 medallions to the pan without crowding. Fry 1.5–2 minutes per side, until golden brown and crust is crisp; turn gently with a thin spatula. If the medallions brown too quickly, reduce heat slightly. Transfer fried rounds to a paper towel–lined plate to drain. Keep warm in a low oven (200°F / 95°C) if frying in batches.

Alternative: Bake (lower-fat option)

Preheat oven to 400°F (200°C). Place breaded medallions on a parchment-lined baking sheet and spray or brush lightly with oil. Bake 8–12 minutes until golden and warmed through, flipping once halfway. The crust will be slightly less crisp than frying.

Finish

If using toothpicks or small skewers, insert one into each medallion just before plating to make serving easier.

Combine apple cider vinegar, minced shallot, Dijon mustard, honey or maple syrup, 1/2 tsp fine salt, and black pepper in a small bowl or jar. Whisk (or shake in a jar) while slowly streaming in the olive oil until the dressing emulsifies into a smooth vinaigrette. Taste and adjust seasoning — add a little more honey if too tart, or a splash more vinegar if you prefer tang. Keep at room temperature until ready to dress the salad.

Toss the mixed salad greens, sliced radicchio, sliced apple, toasted walnuts, sliced red onion (if using), and dried cranberries in a large bowl. Add 2–3 tablespoons of the apple cider vinaigrette and toss gently to coat. Taste and add more vinaigrette as needed (reserve any extra for serving).

Divide the dressed greens among 4 plates (or serve family-style). Place 2 warm goat cheese medallions on top of each portion. Sprinkle a pinch of coarse sea salt and a grind of black pepper over the cheese and salad. Drizzle a little extra vinaigrette or a touch of olive oil around the plate for presentation.

Serve immediately while goat cheese medallions are warm and crust is crisp. Provide extra vinaigrette at the table.