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.
Prep Time15 minutesmins
Cook Time8 minutesmins
Total Time23 minutesmins
Course: Salad
Cuisine: American
Servings: 4servings
Author: The Kitchen Prep
Ingredients
For Goat Cheese Medallions
1egg beaten1 teaspoon of water
¼cuptoasted pecansfinely chopped
¼cupbread crumbs
1log cold goat cheese
For Vinaigrette
¼cupolive oil
1tablespoonapple cider vinegar
½teaspoonDijon mustard
⅛teaspooncinnamon
Pinchof salt
Pinchof cracked black pepper
For Salad
1bag mixed salad greens of your choice
1medium applecored and diced
½cupdried cranberries
¼cupcandied pecans {optional but recommended!}
1tablespoonolive oil
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 ¼ 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
See "Goat Cheese Medallions" section above for more tips on creating perfect goat cheese rounds.