Fried Goat Cheese Salad Recipe

Place the washed and torn romaine mix into a large salad bowl. Add halved cherry tomatoes (or diced tomato), thinly sliced red onion, dried cherries and toasted pecan halves. Toss gently to combine and set aside until dressing and goat cheese are ready.

Prepare goat cheese rounds

Unwrap the chèvre log and slice into 8 rounds about 3/4" to 1" thick. Place rounds on a small baking sheet lined with parchment and freeze for 15–20 minutes to firm up — this helps them hold shape while breading and frying.

Make breading station

In three shallow bowls: put the flour in the first bowl and season with 1/8 tsp salt and a pinch of pepper; whisk the egg and 2 tbsp milk in the second bowl; in the third bowl combine breadcrumbs and cornmeal (if using).

Bread the cheese

Working one round at a time, dredge the chilled goat cheese in flour, shake off excess, dip in the egg wash to coat, then press into the breadcrumbs to fully cover. For a thicker crust double-dip: return to the egg wash and breadcrumbs once more. Place breaded rounds back on the parchment and refrigerate for 10 minutes to set the coating.

Fry the rounds

Pour vegetable oil into a heavy skillet to a depth of about 1/4" and heat over medium for 3–4 minutes until shimmering and a breadcrumb test yields sizzle (target oil temperature ≈ 325–350°F / 160–175°C). Fry the rounds in batches, 1–2 minutes per side, until golden brown. Use a slotted spatula to transfer to a paper-towel-lined plate and sprinkle lightly with 1/8 tsp salt. Keep warm in a low oven (200°F / 95°C) on a tray while finishing remaining rounds.

In a small jar or bowl combine fresh lemon juice, Dijon mustard, honey, red wine vinegar, minced garlic, salt and pepper. Whisk or shake vigorously while slowly streaming in the extra-virgin olive oil until the dressing emulsifies to a smooth vinaigrette. Taste and adjust seasoning — add more honey if too tart, or more lemon for brightness.

Just before serving, drizzle 3–4 tablespoons of the Lemon Dijon Vinaigrette over the salad and toss gently to coat evenly. Divide the dressed salad among 4 plates or bowls (or serve family-style).

Top each portion with 2 warm fried goat cheese rounds. Scatter any remaining dried cherries and pecans as garnish and finish with a light grind of black pepper. Serve immediately so the fried goat cheese remains crisp.