Mixed Greens with Roasted Cherry Tomatoes and Fried Goat Cheese Croutons

  • Level: Easy
  • Total: 1 hr
  • Active: 50 min
  • Yield: 4 servings
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Ingredients

Salad:

1 cup cherry tomatoes, halved

Olive oil, for drizzling

Kosher salt and freshly ground black pepper 

1 cup pecans

6 to 8 cups mixed greens 

1 ripe pear, such as D'anjou, cored and sliced into 1/4-inch slices 

Vinaigrette:

1/4 cup champagne vinegar

1/4 cup freshly squeezed orange juice 

1 teaspoon honey 

1 teaspoon country Dijon mustard 

1 small shallot, finely chopped 

1/2 cup olive oil 

Kosher salt and freshly ground black pepper 

Goat Cheese Croutons:

3/4 cup vegetable oil

One 8-ounce log goat cheese

1/4 cup all-purpose flour 

1 large egg, slightly beaten 

3/4 cup panko breadcrumbs 

Directions

  1. For the salad: Place the tomatoes on a baking sheet, drizzle with some olive oil and sprinkle with salt and pepper. Roast until tender and starting to brown, about 20 minutes. Let cool.
  2. Meanwhile, toast the pecans in a large skillet over medium heat, tossing occasionally, until fragrant, 3 to 4 minutes. Let cool, then chop.
  3. For the vinaigrette: Whisk together the champagne vinegar, orange juice, honey, Dijon and shallot in a medium bowl. Slowly whisk in the olive oil; season with some salt and pepper.
  4. For the goat cheese croutons: Heat the vegetable oil in a medium skillet over medium-high heat. Slice the goat cheese into 8 equal rounds. Add to 3 shallow dishes, the flour, egg and panko. Coat each goat cheese round with flour, then egg and then panko, shaking off excess, and fry until golden on both sides, about 1 minute per side. Transfer to a paper-towel lined rack or plate.
  5. To assemble the salad, toss the greens, pear, pecans and tomatoes in a large bowl. Drizzle with some vinaigrette and gently toss to fully combine. Divide the salad among 4 salad plates, top each with 2 goat cheese croutons, and serve.
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