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.


Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.