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Crisp Goat Cheese Salad

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“The goat cheese disks can be prepared up to a day ahead, Cover with plastic wrap and keep in the refrigerator. Before cooking , brush disks with oil. Freezing the goat log for several minutes makes it easier to slice.”

Ingredients Nutrition

  • 12 cup olive oil, plus more for baking sheet
  • 3 large red potatoes, about 1 lb
  • 1 large egg
  • salt and pepper
  • 1 12 cups plain breadcrumbs
  • 12 ounces log goat cheese
  • 1 tablespoon white wine vinegar
  • 1 tablespoon grainy mustard or 1 tablespoon Dijon mustard
  • 8 ounces mixed salad greens (or mesculin)


  1. Heat the broiler. Brush a baking sheet with oil. Set aside.
  2. Place the potatoes in a medium saucepan, cover with cold water, and bring to a boil. Simmer until fork-tender, 20-25 minutes. Rinse the potatoes under cold water until cool enough to handle, and cut into 1-inch chunks.
  3. In a shallow bowl, whisk the egg with 1/4 teaspoons each salt and pepper. Place breadcrumbs in another shallow bowl. Slice goat cheese into 8 rounds, and pat each disk into a disk about 1/2-inch thick. Dip disks in the egg and then in the breadcrumbs, coating evenly. Place on prepared baking sheet.
  4. In a large bowl, whisk together vinegar, mustard, and 1/4 teaspoons each salt and pepper. Slowly add 1/4 cup oil, whisking to emulsify. Set aside.
  5. Brush disks lightly with remaining 1/4 cup oil, and broil until golden and crisp, about 5 minutes.
  6. Toss mesculin and potatoes in the dressing. Spoon salads onto plates, and top each with two cheese disks.

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