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This Warm Goat Cheese Salad is made with spinach, apples, pecans and tossed with apple cider vinaigrette. It’s the perfect fall salad to enjoy as a light meal or a side dish. You will love this twist on a classic spinach goat cheese salad!
Warm Goat Cheese Salad is a classic French bistro salad dish that you can find in restaurants all over France. It’s such a great way to impress your guests! On our recent trip to south of France I’ve had the best fried goat cheese at the L’uzine restaurant! I still dream about it. Make sure to check out these fried goat cheese balls I made a while back. They’re unbelievably delicious!
FRIED GOAT CHEESE SALAD INGREDIENTS
This goat cheese salad combines fresh spinach that you can substitute for any lettuce, apple slices and pecans (you can use walnuts instead). The goat cheese is rolled in breadcrumbs and cooked in avocado oil. It results in a golden and crispy on the outside and creamy on the inside goat cheese heaven. The salad is tossed with apple vinaigrette that adds a perfect kick to it.
HOW TO FRY GOAT CHEESE
Start by cutting the goat cheese into slices. Then roll each slice into a ball and flatten into a disc.
Coat in tapioca flour, dip in egg and then fully coat in breadcrumbs. Place coated discs in a single layer on a baking sheet or plate and freeze for about 10 minutes.
In a frying pan add avocado oil, just enough to cover half of the goat cheese disc. If you wish to deep fry it follow this recipe for fried goat cheese balls. Heat avocado oil until very hot (around 380F). Carefully add 3-5 goat cheese balls at a time and cook for about 30 seconds per side or until golden brown. These brown really fast so make sure to check them often. Remove cheese balls from oil and and drain on layered paper towels.
You will have to serve the fried goat cheese balls immediately but you can also make them in advance! Once the goat cheese balls are breaded, place them in an airtight container and store in the freezer for up to 24 hours!
APPLE CIDER VINEGAR SALAD DRESSING
Apple cider dressing is so easy and quick to make. It’s a little sweet and sour which balances the bitter taste of spinach. Make extra batch and have it always on hand!
INGREDIENTS
Extra virgin olive oil
Apple cider vinegar
Maple syrup or honey, or to taste
Dijon mustard
Pink salt
I hope you love this warm goat cheese salad with apple cider dressing! If you try it yourself, don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations! If you’d like to stay updated with my recipes, go ahead and subscribe, like my page on Facebook or follow on Instagram.
PrintWarm Goat Cheese Salad with Apple Vinaigrette
- Total Time: 40 minutes
- Yield: 4 1x
Description
This Warm Goat Cheese Salad is made with spinach, apples, pecans and tossed with apple cider vinaigrette. It’s the perfect fall salad to enjoy as a light meal or a side dish. You will love this twist on a classic spinach goat cheese salad!
Ingredients
Scale
FOR THE SALAD
6 oz spinach
1 large apple, thinly sliced
1/2 cup pecans, toasted
FRIED GOAT CHEESE
1 (11 oz) log of fresh goat cheese
1/3 cup tapioca flour
1 egg, large
1/2 cup breadcrumbs
1/2 tsp paprika
avocado oil or oil of choice for frying
APPLE CIDER VINAIGRETTE
1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
2–3 tbsp maple syrup or honey, or to taste
1 tsp dijon mustard
1/2 tsp pink salt
Instructions
- Cut goat cheese into 12 slices, roll each slice into a ball and flatten into a disc.
- Prepare three small bowls. In one bowl add tapioca flour. In the second bowl add egg and beat with a fork. Add breadcrumbs and paprika into the third bowl.
- Coat goat cheese discs in tapioca flour, dip in egg and then fully coat in breadcrumbs. Place coated balls in a single layer on a baking sheet or plate and freeze for about 10-15 minutes.
- Meanwhile, make the dressing. Combine all the ingredients in a mason jar and shake until mixed.
- Pour avocado oil into a frying pan just enough to reach halfway the goat cheese. Let it heat on medium high heat until about 375°F. If you wish to deep fry the goat cheese, follow this recipe.
- Place the goat cheese carefully on he pan using kitchen tongs and cook about 30 seconds per side. The cheese cooks fast so make sure to check it often. Drain excess oil using paper towel.
- Assemble the salad while the goat cheese is cooking. On a large serving plate, place spinach, sliced apples, pecans and drizzle with apple vinaigrette. Top with fried goat cheese. Enjoy immediately.
- Prep Time: 30 minutes
- Cook Time: 10 minutes