Warm Goat Cheese Salad

We have a wonderful micro creamery named Mama Terra. This ethereal goat cheese is fantastic for many different applications.  For summer this is always an easy recipe.  This recipe highlights the creaminess of the goat cheese.   If you can’t get this particular brand, try a farmer’s market in your area.  The local stuff is the best!

Warm Goat Cheese Salad

1 tub plain goat cheese (Mama Terra)

¼ cup Dried Herbs du Provence

1- 4 oz. package Proscuitto – cut into small pieces (or use cooked bacon) leave off for vegetarian option

2 Tablespoons Sun Dried tomatoes chopped fine

Mixed baby greens – washed

2 teaspoons Dijon Mustard  (I prefer Edmund Fallot)

2 Tablespoons Raspberry Vinegar (or you can substitute other fruit vinegar)

5 Tablespoons Blood Orange Avocado Oil

Salt and Pepper

Wash and dry the lettuce.  Reserve.

Using a small spoon, scoop small balls of the goat cheese and roll in the dried Herbs du Provence.  Reserve.  Heat oven to 350F.

Make the vinaigrette:

Mix the Dijon mustard with the Vinegar and a pinch of salt.  Whisk in the Avocado oil S-L-O-W-L-Y until the vinaigrette is emulsified and smooth.  Add salt and pepper to taste. Reserve

Place the goat cheese on a baking sheet with foil underneath and warm through for about 3-5 minutes.  Drizzle a little vinaigrette over the lettuce until just coated-don’t drown the lettuce (you may have additional vinaigrette left over).  Sprinkle the sun-dried tomatoes and proscuitto or bacon pieces over the lettuce and place a few warmed goat cheese balls on the top.  Serve immediately.



  1. Joy Argow said,

    July 26, 2010 at 10:51 am

    Love to see pics of your cooking. Sounds good.

    • August 3, 2010 at 5:54 pm

      I’m working on it. Just got a new smart phone, problem is the phone is smarter than me right now 😉

  2. Fun As We GO said,

    September 28, 2010 at 1:07 am

    Thank you for the idea! I love goat cheese but never know what to do with it besides just eat it 🙂

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