Salad with Warm Goat Cheese

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Every time I make this I get rave reviews! I have found that preparing the goat cheese about 1 1/2-2 hours before frying works well, I put them in the pan right out of the freezer and they have been turning out perfectly every time.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Too labor intensive for a week night, but a wonderful special occasion salad and a 'wow' presentation for company. the goats cheese is a special touch, and the amount of dressing was perfect.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Super easy. I used a leftover whole grain baguette for the crumbs. It made the crust nice and crunchy. Loved the dressing. My company asked for the recipe and a demonstration the next time I make it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Everything about this salad was delicious. I especially loved the dressing, as did my husband. This is a keeper!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It was just simply delicious!
But I used cheedar cheese insted !
Awesome recipe!
-Steven

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

not good

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

And very easy to make!! I added panko bread crumbs to make it more crunchy. I also put them in the freezer for a few minutes prior to frying them. Be careful because they cook quickly! As for the dressing, make sure you only use olive oil and not extra virgin. I started to put in evoo and it had a funky taste, so I stopped and put in just olive oil. Big difference. Definitely a keeper!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Omg this was soooo good it is a must have thanks Ina

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Fantastic salad - made it for my family for the first time & we all loved it. I will definitely make this salad again - it's a great recipe to impress guests.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I didn't try the original recipe to begin with - wanted to work with what I had laying around the house: herbed goat chese with home-ground wheat bread crumbs, fried as directed. I tossed organic mesclun greens with Emeril Lagasse's balsamic vinaigrette (1/2 cup balsamic vinegar, tbsp minced garlic, little salt and pepper...then added about 1/4-1/3 cup olive oil to taste -- delicious and incredibly simple.