Recipe courtesy of Gourmet Magazine

Baby Greens with Warm Goat Cheese

  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Inactive: 15 min
  • Yield: 1 serving
Save Recipe


1 large egg white

1 teaspoon water

2 (1/3-inch-thick) rounds soft mild goat cheese, cut from a cold log

2 tablespoons dry bread crumbs (preferably Japanese panko)

1 teaspoon cider vinegar

1/8 teaspoon salt

1/8 teaspoon Dijon mustard

Pinch sugar

Pinch pepper

1 tablespoon plus 1 teaspoon extra-virgin olive oil

2 cups (1-ounce) mesclun (mixed baby salad greens)


  1. Whisk together egg white and water. Dip cheese rounds in egg, letting excess drip off, then dredge in bread crumbs, pressing lightly to adhere. Chill for 15 minutes.
  2. Whisk together vinegar, salt, mustard, sugar, and a pinch of pepper in a small salad bowl. Add 1 tablespoon oil in a slow stream, whisking until emulsified.
  3. Heat remaining teaspoon oil in a small nonstick skillet over moderately high heat until hot but not smoking, then saute cheese until golden, about 30 seconds per side. Remove skillet from heat.
  4. Add greens to dressing and toss gently to coat. Serve salad topped with warm cheese.
  5. Cooks' note: The easiest way to cut goat cheese is with a piece of unflavored dental floss.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Best Ever Green Bean Casserole

Gina's Best Collard Greens

Baby Greens with Mustard Vinaigrette

Baby Greens with Mustard Vinaigrette

Baby Greens with Almond Vinaigrette

Mixed Baby Greens With Mustard Vinaigrette

Roasted Root and Baby Green Salad

Acorn Squash with Baby Bitter Greens