Green Salad with Warm Goat Cheese

Green Salad with Warm Goat Cheese
Recipe Date:
April 1, 2024
Serving Size:
Cook Time:
Imperial (US)
  • 1 cup fine plain bread crumbs
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 egg
  • 8 ozs goat cheese, chilled
  • olive oil, for frying
  • 2 tbsps red wine vinegar
  • 2 tsps dijon mustard
  • 1 small shallot, minced
  • salt & black pepper
  • 1/3 cup extra-virgin olive oil
  • 12 ozs salad greens

Tasting Notes:  If you use an earthy green like arugula or spinach, it plays really well with the savory elements of the Pinot. The goat cheese adds a delicious creaminess which mimics the lushness of the Pinot.

Serena's Tips:  Add thyme to the breadcrumbs and definitely put fresh parsley in the salad. We like using arugula or fresh spinach as the greens.


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Recipe courtesy of Ligaya Mishan for the New York Times. Photo courtesy of Chris Simpson for the New York Times.