Autumn Harvest Salad with Pecan-Crusted Warm Goat Cheese Medallions
This fresh, crisp autumn harvest salad is topped with apples, cranberries, and warm pecan-crusted goat cheese medallions. Just fancy enough to serve guests, and light enough for a weekday lunch.
Servings: 4 servings
Ingredients
For Goat Cheese Medallions
- 1 egg beaten
- 1 teaspoon water
- ¼ cup toasted pecans finely chopped
- ¼ cup bread crumbs
- 1 log cold goat cheese
- 1 tablespoon olive oil
For Vinaigrette
- ¼ cup olive oil
- 1 tablespoon apple cider vinegar
- ½ teaspoon Dijon mustard
- ⅛ teaspoon cinnamon
- ¼ teaspoon sea salt
- ¼ teaspoon cracked black pepper
For Salad
- 5 ounces mixed salad greens of your choice
- 1 medium apple cored and diced
- ½ cup dried cranberries
- ¼ cup candied pecans optional but recommended
Instructions
- Make goat cheese medallions: Prepare a small baking pan by lining with foil or parchment. Set aside. In a small bowl, beat together egg and water. Set aside. Combine chopped pecans and bread crumbs on a small plate. Using a very sharp knife, slice the goat cheese into medallions, about 1/4 inch in thickness.
- Dip each medallion in the egg mixture, letting the excess drip off before dredging in the pecan and breadcrumb mixture. Firmly {but gently} pat down and shape into a round shape if needed, then place onto prepared baking pan. Refrigerate for at least 30 minutes or until very cold.
- Meanwhile, prepare the vinaigrette: In a small bowl or a jar with a lid, combine olive oil, apple cider vinegar, Dijon mustard, cinnamon, salt and pepper. Whisk or shake until emulsified.
- Pan fry the medallions: Add about a tablespoon of oil into a medium skillet over medium-high heat. Place the chilled medallions in the hot oil and cook for 3-4 minutes on each side until the crust is golden and the cheese is warmed through.
- Prepare salad: Pour the vinaigrette into the bottom of a large salad bowl. Top with greens and add the chopped apples, cranberries and pecans. Gently toss to coat and combine.
- When ready to plate, top the salad with the warm goat cheese medallions.
Notes
- Chill the cheese: Refrigerate breaded goat cheese medallions for at least 30 minutes before pan-frying. (See section above for more tips.)
- Make ahead: Prepare the vinaigrette and bread the goat cheese ahead; fry the cheese just before serving.
- Gluten-free: Use gluten-free breadcrumbs.