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Baby Greens With Warm Goat Cheese

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“If you like goat cheese, you will love this simple, but elegant salad”

Ingredients Nutrition

  • 2 large egg whites
  • 2 teaspoons water
  • 8 slices soft fresh goat cheese, cut from a cold log
  • 4 tablespoons Japanese-style bread crumbs (panko)
  • Dressing
  • 4 teaspoons cider vinegar
  • 34 teaspoon salt
  • 1 teaspoon Dijon mustard
  • 14-12 teaspoon sugar
  • 5 tablespoons olive oil, divided
  • 8 cups mixed baby greens (or baby arugula)


  1. Whisk together egg white and water. Dip cheese rounds in egg, letting excess drip off, then dredge in bread crumbs, pressing lightly to adhere. Chill 15 minutes.
  2. Whisk together vinegar, salt, mustard, sugar, and a pinch of pepper in a small salad bowl. Add 4 tablespoons oil in a slow stream, whisking until emulsified. (dressing can be made up ahead of time).
  3. Heat remaining tablespoon of oil in a small nonstick skillet over moderately high heat until hot but not smoking, then sauté cheese until golden, about 30 seconds per side. Remove skillet from heat.
  4. Add greens to dressing and toss gently to coat. Serve salad topped with warm cheese.
  5. Note: The easiest way to cut goat cheese is with a piece of dental floss.

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