Sesame-Thyme Crusted Goat Cheese with Arugula Salad with Warm Shiitake-Tomato Vinaigrette

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  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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1/2 cup sesame seeds

1 tablespoon fresh thyme, minced, save some sprigs for garnish

1 teaspoon coarse cracked black pepper

1 log goat cheese, cut into 1/2-inch slices

1 pound arugula, prepped

2 tablespoons pommery mustard (whole grain)

3 tablespoons red wine vinegar

2/3 cup extra virgin olive oil

2 shallots, minced

2 cups sliced shiitake mushrooms

1 cup ripe tomatoes (yellow and red),1/2-inch dice

1 crusty loaf sour dough bread, cut into 1-inch slices

1 head garlic

Salt and black pepper, to taste

Olive oil, to cook


  1. On a plate, mix together the sesame seeds, thyme and coarse black pepper. Dip the cheese slices on one side only. In a very hot non-stick pan coated lightly with olive oil, pan sear the crusted side only until golden brown. Meanwhile, whisk together the mustard, vinegar and extra virgin olive oil. Season and check for flavor. In a hot saute pan coated lightly with olive oil, saute the shallots and shiitakes until soft, about 3 minutes. Add the tomatoes and deglaze with the vinaigrette. Check for seasoning. In a large bowl, toss the arugula with half of the vinaigrette and check for flavor. Add more vinaigrette if needed. Also, slice the head garlic in half and lightly rub the bread with the garlic and grill until golden brown.