In my opinion, if a salad is named for its cheese content, it is well worth eating! This salad is no exception… it is creamy, earthy, flavor packed, and even interesting. Salads that have a warm component always adds an interesting dimension to the dish. When we lived in South Florida, there was a restaurant on the beach called “Max’s”, which is no longer there, but they served a salad with warm goat cheese. I immediately stole the idea and have been working to the perfect accompaniments ever since. I cannot even remember what else was on that salad from Max’s, but I have found that candied walnuts and pickled beets are amazing compliments to the earthy goat cheese. I keep pickled beets in the fridge all the time and add them to my salads and wraps, especially since the crop share I belong to is always heavy on beets. Panko Crusted Goat Cheese Salad with Pickled Beets and Candied Walnuts was our quick weeknight meal.
Cook– 20 minutes
Goat Cheese Discs
8 oz goat cheese, softened to room temp
1 egg, whisked
1/2C panko breadcrumbs
Candied Walnuts
1 cup walnut halves/pieces
1/4 cup sugar
1 Tbsp butter
Start off by separating the goat cheese into 8 pieces, forming them into discs. On two plates, set up your breading stations- the first with the whisked egg and the second with the panko, seasoned with s and p. Coat the discs with the egg and then the panko and add to a plate. Place the plate in the freezer to quickly firm up the cheese again. While the cheese is cooling, heat a non-stick skillet on medium heat and coat with olive oil to warm up for the cheese.
Place a small pan on another burner and set to medium; add the ingredients for the candied walnuts. Mix and continue to keep your eye on it for the next five minutes to ensure it doesn’t burn and the nuts are evenly coated. Once the nuts are coated, turn the pan off and let them sit to keep warm.
Pull your cheese discs from the freezer and place them right in the hot pan. Let them saute on each side until golden, about 4 minutes per side.
While the cheese is browning up, prep the salad with the ingredients of your choice. I chopped and cleaned some green lettuce from my CSA, and sliced yellow and green heirlooms from the garden. I added some chopped scallions for a mild onion flavor and tossed all of it with some oil and balsamic vinegar and s and p. I sliced the pickled beets and left them until plating time.
The Finish
Serve the salad right away to ensure the cheese stays warm and the panko stays crunchy. Add a nice helping of the salad to each plate and top with 2 goat cheese discs, some candied walnuts and the pickled beets. Grate some fresh pepper over the top and serve; enjoy!
The Feedback
The kids have no recollection of ever having this delicious goat cheese before, since it’s been a while, so there was all the excitement of something new and interesting at the table. The crunchy, creamy goat cheese discs add so much to the salad. Cut into the disc and you can have a bit of warm goat cheese with each bite.
As for the other ingredients that compliment the goat cheese so nicely….I have always been the biggest fan of the pickled beets in my house, but everyone seemed to jump on board with me this time. They all kept commenting on how good the beets were- I’ll take it since there is usually a little groaning over the beets. If you don’t have candied beets on hand, feel free to use roasted beets, as well. And the candied walnuts…what’s not to love about those? Give this one a try- you will love it!
always time for food 
Reblogged this on always time for food and commented:
Have a csa that loads you with beets? Try this awesome salad, using some of your beets, lettuce, and green onions.