Warm Goat Cheese Salad is an easy elegant offering for any entertaining. Baked Crispy Panko crust surrounds a tangy, herb coated cheese over simple salad greens. A perennial favorite your guests will ask for again and again!
In a small bowl, mix panko salt and pepper.
In a second small bowl, mix mustard, eggs and honey and blend well
Place tarragon in another separate small bowl.
Using dental floss or a knife cut the goat cheese into 8 equal pieces. Then using your hands roll into a ball. Place all on a plate
Make a dipping station for the goat cheese rounds. In this order: Goat cheese balls, tarragon, egg mixture, panko, then at the end have your tray you will be baking them on. (see pic in post)
Roll ball in tarragon, then dip in egg mix and roll to coat completely in panko. Place fully covered ball on to baking sheet keeping them 1" apart. Once all balls are complete, use your hands to flatten into a disc.
Place tray with discs in the freezer up to a week. (If freezing for longer than an hour, make sure and place in sealed container.
Preheat oven to 475°. When ready to bake, bake them 7-9 minutes if chilled but not frozen solid. If frozen solid, bake for 9-12 minutes until golden brown and warmed throughout. Remove from oven and let set for 5 minutes while you are tossing the salad with the dressing.
While balls are freezing mix all ingredients for dressing in a small bowl and mix well. (Vinegar, mustard, herbs, and salt/pepper to taste.)
Toss washed greens with dressing. Place salad on a plate, then sprinkle pomegranate seeds and walnuts over the top. Place 2 rounds of goat cheese atop each salad. Serve immediately.
Calorie information is a guideline using the ingredients I purchased to make this salad. If you are following a strict diet, please calculate nutritional info with your ingredients for complete accuracy.
Recipe adapted from Cooks Illustrated Herbed Goat Cheese Salad by Diane Unger