A classic French bistro salad - goat cheese is breaded and fried/baked/broiled to top a salad full of vegetables and herbs. Bump up the protein with bacon lardons or roasted chickpeas. Follow up with a giant slice of tarte tatin.

Chapters
0:00 Choose Your Own Adventure Salad
0:15 How to fry/bake goat cheese so they don't leak during cooking
1:12 Prepping salad ingredients for a hearty meal
1:40 The secret to a great salad
2:11 3 ways to cook to goat cheese
3:50 How to make mustard vinaigrette

Goat Cheese Salad

Goat Cheese Ingredients
4 oz spreadable goat cheese log, cut into half inch slices
2/3 cup bread crumbs
1/4 tsp each, salt and pepper
1/2 tsp dried oregano (or your preferred herb)
*If using panko bread crumbs, use an egg wash

Instructions: Press breadcrumbs into goat cheese discs. Freeze for 30 minutes. For pan-frying, use enough oil/fat to coat the bottom of the pan. Heat over medium high heat. Let cook for 3-4 minutes on the first side, and about 2 minutes on the second side.

To bake, heat oven to 375F/190C and bake for 15 minutes. To broil, skip the breading and smear goat cheese on a slice of baguette. Broil on low for a few minutes until the edges of the cheese slightly brown.

Salad options: cucumber, roasted beet, bacon lardons, roasted chickpeas, tomato, chopped herbs (dill, parsley, mint, cilantro), crispy leeks, popped sorghum, popped black rice

Mustard vinaigrette:
1 tbsp dijon mustard
1 tbsp red wine vinegar
3-4 tbsp high quality olive oil