Warm Goat Cheese on Mixed Greens

This makes a fantastic fall lunch or an impressive starter salad when entertaining. 

Serves 4 


  • 6-8 cups mixed greens
  • 6-8 ounces goat cheese
  • 2 T extra virgin olive oil
  • 1-2 T chopped fresh herbs - parsley, basil, rosemary
  • ¼ cup bread crumbs mixed  salt and pepper

For the dressing:

  • 5-6 T olive oil
  • 2 T red wine vinegar
  • ½ small clove garlic, pressed
  • Pinch salt
  • Pinch sugar
  • Freshly ground black pepper

Also Wik (Optional):

  • 2 beets, roasted, peeled and sliced
  • 1-2 ripe pears, quartered, cored and sliced
  • Roasted walnuts or pecans


Preheat toaster oven to 350°

In a small bowl combine breadcrumbs, salt and pepper.

Pour olive oil onto plate, add chopped fresh herbs and a pinch of kosher salt.

Portion goat cheese and flatten into a disc.

Coat the goat cheese rounds in the herbs and olive oil and refrigerate for at least 45 minutes. 

Remove from the fridge and press onto the breadcrumbs and place on a clean tray.

Bake for 10-12 minutes. If using nuts, roast them now for 3-5 minutes.

Meanwhile, in a mixing bowl, combine dressing ingredients.

Peel and slice beets or pear.

Remove goat cheese rounds from oven and reserve.

Toss greens in dressing and portion evenly among four plates.

Add beet or pear slices to each plate and scatter roasted nuts.

Add the goat cheese to each plate and serve immediately.