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by on May 20th, 2011

Baked Goat Cheese Salad with Dates

Another salad recipe to add to your collection.


I think I am on a roll trying new salad recipes.  I said a few weeks ago that I led a pretty sheltered life when it came to trying different salad recipes. Growing up eating a “combination salad” or wilted lettuce salad made me yearn for something more. I knew there was a whole world of salad ingredients and combinations of dressings, fruits, and nuts that could take an ordinary salad to a whole different level.

I love salads of almost any variety and use to think they were better when I had them in a restaurant. Now, I am rethinking that thought because I have been trying some wonderful recipes and usually come up with my own variations. This particular salad came out of aWilliam Sonoma salad book. It called for spring mix and goat cheese. Now how boring is that. The baked goat cheese  was a nice addition but, I decided to add some chopped dates to add a little sweetness and I just happened to have some pea sprouts on hand and I added some toasted walnuts. Those changes really perked up this salad. If you don’t have access to pea sprouts maybe try some alfalfa sprouts or arugula. I think figs would be a good substitute for the dates. Also, next time, I’m giving the baked goat cheese rounds a drizzle of honey.

The first time I made this salad, I served some warm bread with the meal and we had two goat cheese rounds on our salads. We spread the goat cheese on some of the bread and it was delicious.


Mix the bread crumbs together (or just use one type) and roll the cheese slices in the crumbs.

Bake until golden brown. These don’t melt and spread.


Baked Goat Cheese Salad with Dates

1 bag Spring Mix salad greens
1/2 pkg. pea shoots*
1/2 c. chopped dried dates
1 c. walnuts, toasted
2-4 oz. pkg. traditional style goat cheese, sliced into rounds
1/2 c. panko break crumbs
1/2 c. dried bread crumbs
1/4 tsp. paprika
4 Tbsp. olive oil
4 Tbsp. balsamic
4 Tbsp. red wine vinegar
2 cloves garlic
salt and pepper to taste
*Note– if you can’t find pea shoots, try some other kind of shoots or sprouts or arugula.

Mix the panko and traditional bread crumbs together with the paprika. Cut the goat cheese in about 1/4″ rounds. I like to do two rounds per salad. Press the goat cheese into all surfaces of the cheese. Put the cheese in a 350° oven for about 12-15 minutes to brown while you are preparing the rest of the salad.

Mix the spring mix salad greens with the pea sprouts. You can either make this in a large bowl or individually plated salads. Add the chopped dates and toasted walnuts. Drizzle on some of the dressing and toss. Top each plate with two slices of baked goat cheese, add a little more dressing if needed. Try a drizzle of honey over the goat cheese if you have it.


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