Hazelnut-Crusted Goat Cheese Salad Recipe

Name: Hazelnut-Crusted Goat Cheese Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup all purpose flour; 1/4 cup plain dry breadcrumbs; 1 5.5-ounce log soft fresh goat cheese (such as Montrachet), cut into 4 equal rounds, chilled; 1 large egg, beaten to blend; 3 tablespoons coarsely chopped hazelnuts; 1 tablespoon red wine vinegar; 1 tablespoon grated orange peel; 1 tablespoon frozen orange juice concentrate, thawed; 1/4 cup olive oil; 1 large bunch watercress, stems trimmed; 1 large head Belgian endive, thinly sliced lengthwise

Servings: persons

1/4 cup all purpose flour
1/4 cup plain dry breadcrumbs
1 5.5-ounce log soft fresh goat cheese (such as Montrachet), cut into 4 equal rounds, chilled
1 large egg, beaten to blend
3 tablespoons coarsely chopped hazelnuts
1 tablespoon red wine vinegar
1 tablespoon grated orange peel
1 tablespoon frozen orange juice concentrate, thawed
1/4 cup olive oil
1 large bunch watercress, stems trimmed
1 large head Belgian endive, thinly sliced lengthwise

1
Place flour and breadcrumbs on separate plates.
2
Coat cheese rounds with flour.
3
Dip cheese into egg, then into breadcrumbs, coating completely.
4
Place on small baking sheet.
5
Spoon hazelnuts atop cheese.
6
Gently press hazelnuts into cheese to adhere.
7
Cover and refrigerate at least 30 minutes or overnight.
8
Whisk vinegar, orange peel and orange juice concentrate in medium bowl to blend.
9
Gradually whisk in oil.
10
Season with salt and pepper.
11
(Vinaigrette can be made 4 hours ahead.
12
Store at room temperature; rewhisk before using.)
13
Preheat oven to 400F.
14
Bake cheese until heated through and coating browns, about 6 minutes.
15
Toss watercress and endive in large bowl with enough vinaigrette to coat.
16
Season greens with salt and pepper.
17
Divide greens among 4 plates.
18
Top with warm cheese.

323

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 11 ingredients. The key ingredients include: 1/4 cup all purpose flour, 1/4 cup plain dry breadcrumbs, 1 5.5-ounce log soft fresh goat cheese (such as Montrachet), cut into 4 equal rounds, chilled, 1 large egg, beaten to blend, and more.

Yes, Hazelnut-Crusted Goat Cheese Salad 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!

Hazelnut-Crusted Goat Cheese Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions