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Heirloom Tomato Salad w/ Fried Goat Cheese

Tags: Heirlooms, Julia Rutland, recipe, salad, side dish

Crisp, fresh greens are served with a savory twist: pan-fried panko-coated goat cheese rounds. Topped with Sherry-Walnut Dressing, this is the salad you’ll want to serve at your next dinner gathering.

Yield :  4 servings


Sherry-Walnut Dressing (makes ¾ cup)

  • ¼ cup sherry vinegar
  • ½ teaspoon Dijon mustard
  • 1 small shallot, minced
  • ¼ teaspoon salt
  • ¼ teaspoon coarsely ground black pepper
  • ¼ cup walnut oil
  • ¼ cup extra virgin olive oil


Heirloom Tomato Salad

  • 1 large egg, lightly beaten
  • 1 teaspoon water
  • ⅓ cup seasoned panko or fine dried breadcrumbs
  • ⅓ cup finely chopped walnuts
  • ⅛ teaspoon salt
  • ½ (11-ounce) package fresh goat cheese
  • 1 tablespoon olive oil
  • 6 small yellow or red heirloom tomatoes, cut into wedges
  • 6 cups baby spring greens or torn romaine


  • To prepare dressing, whisk together vinegar, mustard, shallot, salt, and pepper in a small bowl. Whisk in oil. Or, combine ingredients in a jar, cover tightly, and shake until well blended. Set aside.
  • Combine egg and water in a shallow bowl. Combine breadcrumbs, walnuts, and salt in another shallow bowl. Cut goat cheese into eight ¼-inch rounds. Dip goat cheese in egg mixture, then dredge on all sides in nut mixture.
  • Place on a wax paper-lined baking sheet and freeze for 30 minutes.
  • Heat olive oil in a large nonstick skillet over medium-high heat. Cook goat cheese rounds 1 minute on each side or until golden brown.
  • Arrange greens, tomatoes, and goat cheese on four salad plates. Drizzle with Sherry-Walnut Dressing.


Article by Julie Rutland.

Heirloom Tomato Salad with Fried Goat Cheese
Heirloom Tomato Salad with Fried Goat Cheese!

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