In -30 C weather, it’s easy to avoid greens because they’re “cold,” but don’t overlook this goat cheese salad as an appetizer or main meal. The honey-Dijon dressing, bacon bits, pine nuts and warm, breaded goat cheese slices make this a hearty, bold, and flavourful salad that will be a hit with whoever you serve it to.
Serves 4, or 2 as a main course.
Ingredients
¼ cup olive oil
3 tbsp balsamic vinegar
1 tbsp honey Dijon mustard
Salt and pepper to taste
Package of mixed greens, washed (sweet baby lettuces recommended)
Small log of goat cheese
½ cup bread crumbs
Small pinch each of dried cilantro, oregano, and basil
1 egg
3 tbsp all-purpose flour
¼ cup pine nuts
4 slices bacon
1. Slice goat cheese into centimeter-thick slices and place in freezer to firm up for 15 minutes.
2. Toast pine nuts on medium heat, stirring frequently until golden brown, approximately 5 minutes. Set aside on a plate.
3. Fry bacon on medium heat until dark brown, removing excess oil throughout. Lay bacon on paper towel to cool and crisp.
4. Whisk olive oil, balsamic vinegar, honey, Dijon mustard, salt and pepper in a glass or small bowl until combined. Set aside.
5. Prepare breading station by spreading the flour on a plate, whisking the egg in a bowl, and combining bread crumbs with spices.
6. Dip each slice of goat cheese in flour, then egg, then bread crumbs.
7. Fry the slices on medium-high for a minute per side until golden brown.
8. Toss mixed greens in dressing and divide onto plates.
9. Top each salad with a slice of crumbled bacon and pine nuts, and divide the cheese slices
equally among the portions.
10. Serve.
