gluten-free warm goat cheese salad

Amys Gluten Free Pantry

If you can have dairy, this is a treat. The pungency of the goat cheese is set off beautifully with the sweetness of the vinaigrette. This is a lovely side salad with one slice of cheese, or a main dish with three slices. An icy pinot grigio accompanies this perfectly. Dinner in less than ten minutes is my idea of a perfect evening.

A note on goat cheese, it is also called chevre or montrachet. Its popularity has spread outside Europe and now the U.S. makes amazing domestic varieties. A true montrachet is typically rolled in ash and I would avoid that for this recipe. Costco actually carries a wonderful goat cheese, but organic varieties can be found at specialty food shops and Whole Foods.

Prep time: 5 minutes
Total time: about 10 minutes
Yield:  2 main course salads
Special equipment: serrated knife

4-5 ounces goat cheese
1/4 c. rice flour
1-2 T olive oil
1 egg, well beaten
6 c. baby greens or mesclun (enough for two main salads)
Sweet & Savory Dressing

  1. Toss the mesclun with dressing and divide between two plates.
  2. Heat olive oil in sauté pan on medium heat.
  3. Slice goat cheese into six 1/2 inch slices with serrated knife, holding the cheese together with your fingers as you slice it.
  4. Carefully coat cheese in beaten egg and dredge with rice flour on all sides.
  5. Saute in oil for about 2 minutes per side. Serve atop greens.


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