Mixed Greens with Roasted Cherry Tomatoes and Fried Goat Cheese Croutons Recipe

Name: Mixed Greens with Roasted Cherry Tomatoes and Fried Goat Cheese Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cherry tomatoes, halved; Olive oil, for drizzling; Kosher salt and freshly ground black pepper; 1 cup pecans; 6 to 8 cups mixed greens; 1 ripe pear, such as D'anjou, cored and sliced into 1/4-inch slices; 1/4 cup champagne vinegar; 1/4 cup freshly squeezed orange juice; 1 teaspoon honey; 1 teaspoon country Dijon mustard; 1 small shallot, finely chopped; 1/2 cup olive oil; Kosher salt and freshly ground black pepper; 3/4 cup vegetable oil; One 8-ounce log goat cheese; 1/4 cup all-purpose flour; 1 large egg, slightly beaten; 3/4 cup panko breadcrumbs

Servings: persons

1 cup cherry tomatoes, halved
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 cup pecans
6 to 8 cups mixed greens
1 ripe pear, such as D'anjou, cored and sliced into 1/4-inch slices
1/4 cup champagne vinegar
1/4 cup freshly squeezed orange juice
1 teaspoon honey
1 teaspoon country Dijon mustard
1 small shallot, finely chopped
1/2 cup olive oil
Kosher salt and freshly ground black pepper
3/4 cup vegetable oil
One 8-ounce log goat cheese
1/4 cup all-purpose flour
1 large egg, slightly beaten
3/4 cup panko breadcrumbs

1
For the salad: Place the tomatoes on a baking sheet, drizzle with some olive oil and sprinkle with salt and pepper.
2
Roast until tender and starting to brown, about 20 minutes.
3
Let cool.
4
Meanwhile, toast the pecans in a large skillet over medium heat, tossing occasionally, until fragrant, 3 to 4 minutes.
5
Let cool, then chop.
6
For the vinaigrette: Whisk together the champagne vinegar, orange juice, honey, Dijon and shallot in a medium bowl.
7
Slowly whisk in the olive oil; season with some salt and pepper.
8
For the goat cheese croutons: Heat the vegetable oil in a medium skillet over medium-high heat.
9
Slice the goat cheese into 8 equal rounds.
10
Add to 3 shallow dishes, the flour, egg and panko.
11
Coat each goat cheese round with flour, then egg and then panko, shaking off excess, and fry until golden on both sides, about 1 minute per side.
12
Transfer to a paper-towel lined rack or plate.
13
To assemble the salad, toss the greens, pear, pecans and tomatoes in a large bowl.
14
Drizzle with some vinaigrette and gently toss to fully combine.
15
Divide the salad among 4 salad plates, top each with 2 goat cheese croutons, and serve.

1006

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 cup cherry tomatoes, halved, Olive oil, for drizzling, Kosher salt and freshly ground black pepper, 1 cup pecans, and more.

Yes, Mixed Greens with Roasted Cherry Tomatoes and Fried Goat Cheese Croutons falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mixed Greens with Roasted Cherry Tomatoes and Fried Goat Cheese Croutons

How did you like this recipe?

Frequently Asked Questions