Heirloom Tomato Salad w/ Fried Goat Cheese

Tags: , , , ,

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!

By using this website you agree to our updated Conditions of Use and consent to the collection and use of your personal information as described in our updated Privacy Notice, which includes the categories of data we collect and information about your preferences and rights.