Warm Goat Cheese Salad Recipe

Prepare lettuce

Wash and dry the romaine lettuce thoroughly. Chop or tear into roughly 1- to 1.5-inch pieces and place in a large salad bowl.

Prepare pear

Core the pears and thinly slice into 1/8- to 1/4-inch slices. To prevent browning if not serving immediately, toss slices with a light squeeze of lemon (optional). Reserve.

Toast walnuts

If walnuts are not toasted, heat a small skillet over medium heat and toast the walnuts, stirring, for 3–4 minutes until fragrant and lightly browned. Cool slightly, then coarsely chop if desired.

Finishing salad

Just before serving, add toasted walnuts and chopped chives to the bowl with romaine and gently toss with dressing (see Dressing section). Season with 1/2 tsp kosher salt and 1/4 tsp black pepper, adjusting to taste.

Slice goat cheese

Trim the goat cheese log into 6 equal rounds (approx. 1/2-inch thick). If the log is soft, chill in the freezer for 10 minutes to firm slightly for easier handling.

Optional breadcrumb coating (for crisp exterior)

Set up a three-station breading area: flour in one shallow dish, beaten egg in another, and panko mixed with dried thyme in the third. Dredge each goat cheese round briefly in flour, then in beaten egg, then press into panko to coat. Place on a plate and chill 5–10 minutes so coating adheres.

Pan-sear or bake rounds

Pan method: heat 1 tbsp neutral oil in a nonstick skillet over medium heat. When oil shimmers, add coated or plain goat cheese rounds and cook 1–1.5 minutes per side until golden and warmed through; handle gently with a spatula. If using uncoated rounds, cook 30–45 seconds per side until warm and slightly softened. Oven method: preheat oven to 400°F (200°C). Place rounds on a parchment-lined sheet and bake 6–8 minutes for plain rounds or 8–10 minutes for panko-coated until golden and warmed.

Drizzle with honey and thyme

Transfer warm rounds to a plate and immediately drizzle 1 1/2 tbsp honey evenly over them. Sprinkle the remaining 1/2 tsp dried thyme (or fresh) on top.

Whisk together 1 1/2 tbsp white wine vinegar, 1 tsp Dijon mustard, and 1 tsp honey in a small bowl. Slowly whisk in 3 tbsp extra-virgin olive oil until emulsified. Season with 1/4 tsp salt and 1/8 tsp black pepper; taste and adjust. Use about half the dressing to dress the romaine before plating and reserve the rest for guests to add as desired.

Divide dressed romaine among 4 appetizer plates. Arrange pear slices attractively on each portion. Place one or two warm goat cheese rounds on top of each salad (depending on size/guest preference). Sprinkle toasted walnuts and a few extra chives over each plate. Finish with a light drizzle of remaining dressing or extra honey if desired and a final crack of black pepper.