As the warmer weather starts heading to New England, it ushers in that special time of year when we enjoy salads a little more than we normally do. This will be a short post because there isn't THAT much I can say about a goat cheese salad. Know what I mean? But I will say this: warm goat cheese salad with toasted pine nuts is a revelation. I absolutely love a warm component on my salads and warm, melty goat cheese is one of my favorite toppings.
How To Handle Goat Cheese for Your Warm Goat Cheese Salad
Goat cheese is one of my favorite cheeses. Sometimes I will buy pesto and goat cheese and toast it on French bread for lunch or dinner. I love making French bread pizza and really love it with goat cheese. My second favorite way to enjoy goat cheese is in this warm goat cheese salad. I love that melty goodness, the pop of the toasted pine nuts and the dried cherries. If you've never used goat cheese before, here are some tips to to keep in mind when handling it.
Chef Tips on Working with Goat Cheese:
- The colder the better when attempting to slice. You want to handle it as little as possible once you've taken it out of the refrigerator. It's a delicate cheese and if it gets down to room temperature it will be harder to slice it without falling apart.
- You can use your bare hands, but if you don't want the mess, put a pair of gloves on.
- Foil a small baking tray and broil the goat cheese in your toaster oven until it is browned on top.
- Timing of the broiling is important. Only broil it once your salads are put together and you are ready to serve. If you leave the warm melty goat cheese sitting out too long, it will harden. Still delicious, but warm, soft goat cheese is better.
pop of sweetness
out the flavors
For the greens, I used local hydroponic greens for this but use whatever your favorite is! Romaine or butter lettuce would work too. I used My Favorite Balsamic Vinaigrette to top the salad, but you can use what you like. My blood orange vinaigrette would work with this or my super tangy garlic scape vinaigrette.
Got Salads on Your Mind? I Can Help You With That:
- Jonah Crab & Asparagus Salad w/Basil Vinaigrette
- Hearty Summer Salad
- Avocado, Tomato, Cucumber Salad w/Basil, Dill & Feta
- How To Make Delicious Homemade Croutons
- Roasted Beet Salad w/Blood Orange Vinaigrette
- Kale, Radish & Parsley Salad w/Fennel, Carrots & Walnuts
- Thai Lettuce Wraps w/Rotisserie Chicken
- Steak Salad w/Pickled Red Onions & Bleu Cheese
If you can, take the time to cook delicious food for yourself and your loved ones. Our lives can get hectic so planning to stop and share a meal with your friends and family is an important way to reconnect and re-calibrate our relationships. Talking and sharing our stories and laughter is an important tradition to pass down to future generations. Put your devices down, relax and enjoy the simple pleasure of good food and good company.
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Warm Goat Cheese Salad with Toasted Pine Nuts & Dried Cherries
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 2 salads 1x
Description
Warm goat cheese salad with toasted pine nuts, dried cherries and radish? Can you say summer salad? You'll love this light meal option. The warm goat cheese really makes it!
Ingredients
Salad
- 1 package of greens, any kind (enough for 4)
- 1 4-ounce package of goat cheese
- 1 2-ounce jar of pine nuts (see note#1)
- ¼ of a red onion, thinly sliced
- ½ cup dried cherries
- 3-4 radishes, thinly sliced
Balsamic Vinaigrette Dressing (yield: approx. ¾ cup)
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 2 teaspoons Dijon mustard
- ½ clove minced garlic
- pinch of salt & pepper
- small sprig of rosemary (optional)
Instructions
- Toast your pine nuts in a small pan on low heat for about 5 minute. Stir them to make sure all sides get toasted. I usually toast the whole jar since it’s small. I save the leftovers for a snack or more salad the next day. If you don't want to use the whole jar just use 2 tablespoons - that should be enough.
- For the vinaigrette: mix all ingredients in a bowl with a whisk. The mustard will help emulsify the dressing so that it thickens and stays together.
- Thinly slice your red onion and radish.
- Slice goat cheese rounds and place on a foiled tray. Broil in toaster oven for a few minutes until cheese is browned on top. Keep your eye on it.
- Assemble your salad. Put salad on plate. Top with red onion, radish, dried cherries, toasted pine nuts and your warm goat cheese. Drizzle on your balsamic vinaigrette.
Chef Tip: Make sure your salads are ready to go when the goat cheese is finished broiling. You want to place it on top of salad and serve immediately. If the goat cheese sits out it will harden when it cools. Still tastes great – but warm goat cheese is better.
Notes
- About pine nuts. They can be hard to find in the grocery store. They are also called pignoli nuts. At my local grocery store they are in the pasta aisle with the Pastene display. They aren’t usually in the nut aisle – not sure why. You will have more than you need for this recipe, but I usually toast them in use them in my salads and also snack on them.
- Dried cherries. There is usually a section at the grocery store for “dried fruits” and this is where you will find them. However, if you’re in New England and you shop at Market Basket they are not usually in with the rest of the dried fruit in the dried fruit aisle. Market Basket has a dried fruit section in their produce department too. This is where the dried cherries are.
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