Goat Cheese Salad with Pecans


4 goat cheese rounds, about 2 oz's each
8 cups of mixed salad leaves (Radicchio, Frisee, Red leaf lettuce etc)
1 yellow or red bell pepper finely diced
1/4 cup whole pecans
1 small red onion, cut in half length wise and sliced thinly
3 tbs chopped parsley
2 tbs chopped chives
4 slices of french bread 1/2 inch thick
2 tbs extra virgin olive oil
For the dressing
2 tbs white wine vinegar
4-5 tbs extra virgin olive oil
1-2 tsp whole grain mustard
kosher salt and black pepper to taste
Goat cheese has a strong tangy, robust flavor. In a salad it complements strong flavored greens like frisee, radicchio and red leaf lettuce.


  • For the dressing, mix the vinegar and salt in a bowl, stirring with a fork until the salt dissolves Whisk in the mustard. Then gradually whisk in the olive oil until an emulsion forms. Season to taste with pepper and set aside.
  • Heat some oil in a frying pan and add the bread slices and cook until golden on both sides. Drain on paper towels, and set aside.
  • Place the salad leaves in a bowl,  add 3 tbs of the dressing and toss and coat well.
  • Divide the dressed leaves among four salad plates.
  • Place the goat’s cheese rounds , cut side up on a foil lined baking sheet and broil for 1 or two minutes until bubbling and golden.
  • Set a goat cheese round on each slice of bread and place in the center of each salad.
  • Sprinkle the diced pepper, red onion, pecans, parsley and chives over the salad.
  • Drizzle with the remaining dressing and serve with a glass of crisp white wine.





15 min


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