Chile Crusted Warm Goat Cheese Salad with Hot Candi

Name: Chile Crusted Warm Goat Cheese Salad with Hot Candied Walnuts and Balsamic Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound goat cheese, divided into 4 round disks; 1/4 cascabel chile, toasted in a dry pan, ground in a coffee grinder; 1/4 cup pistachio nuts, toasted in a dry pan, ground in a grinder or food processor; 1/4 cup bread crumbs (Japanese panko, if available); 1 tablespoon olive oil; Balsamic Vinaigrette, recipe follows; Hot Candied Walnuts, recipe follows; 1/2 cup good olive oil; 1/4 cup balsamic vinegar; 2 shallots, minced; 1 teaspoon finely chopped fresh thyme leaves; 1 teaspoon finely chopped fresh rosemary leaves; Salt and freshly ground black pepper; 1 cup shelled walnuts; 1/4 cup sugar; 1/4 teaspoon cayenne pepper; 1/8 teaspoon salt

Servings: persons

1 pound goat cheese, divided into 4 round disks
1/4 cascabel chile, toasted in a dry pan, ground in a coffee grinder
1/4 cup pistachio nuts, toasted in a dry pan, ground in a grinder or food processor
1/4 cup bread crumbs (Japanese panko, if available)
1 tablespoon olive oil
Balsamic Vinaigrette, recipe follows
Hot Candied Walnuts, recipe follows
1/2 cup good olive oil
1/4 cup balsamic vinegar
2 shallots, minced
1 teaspoon finely chopped fresh thyme leaves
1 teaspoon finely chopped fresh rosemary leaves
Salt and freshly ground black pepper
1 cup shelled walnuts
1/4 cup sugar
1/4 teaspoon cayenne pepper
1/8 teaspoon salt

1
Crust the cheese with the chile, nuts, and bread crumbs and a little salt.
2
Heat 1 tablespoon olive oil in a nonstick pan (large enough to fit all 4 disks comfortably) on medium heat.
3
Place the crusted cheese in the pan.
4
Heat for 45 seconds, turn with a spatula, and heat for another 45 seconds.
5
On each of 4 plates, place a round of crusted goat cheese.
6
Drizzle with Balsamic Vinaigrette and sprinkle with the Hot Candied Walnuts.
7
Combine all ingredients and season with salt and pepper.
8
In a large saute pan on medium heat, place all ingredients.
9
Keep the pan moving until the sugar melts and the ingredients are all melted together.
10
(Be very cautious, can burn easily).
11
Pour mixture onto a greased sheet pan.
12
Leave out to cool.
13
When cool, chop into small pieces.
14
Set aside until needed.

1000

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound goat cheese, divided into 4 round disks, 1/4 cascabel chile, toasted in a dry pan, ground in a coffee grinder, 1/4 cup pistachio nuts, toasted in a dry pan, ground in a grinder or food processor, 1/4 cup bread crumbs (Japanese panko, if available), and more.

Yes, Chile Crusted Warm Goat Cheese Salad with Hot Candied Walnuts and Balsamic Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chile Crusted Warm Goat Cheese Salad with Hot Candied Walnuts and Balsamic Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions