Skip to main content
Epicurious
Bon Appétit

Mesclun and Cherry Salad with Warm Goat Cheese

By Lori Longbotham

4.5

(25)

Image may contain Animal Seafood Food Sea Life Lobster Plant Seasoning Produce Meal Vegetable and Dish
Mesclun and Cherry Salad with Warm Goat CheeseLisa Hubbard

Warm goat cheese rounds are a lovely contrast to the cool salad. Halved cherries add a fresh, sweet flavor.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

2 tablespoons roasted almond oil or olive oil
2 tablespoons finely chopped shallot
2 tablespoons chopped fresh tarragon
1 tablespoon fresh lemon juice
3/4 teaspoon finely grated lemon peel
3/4 cup sliced almonds (about 3 ounces)
1 large egg
1 tablespoon water
1 11-ounce log soft fresh goat cheese, cut crosswise into 6 rounds
6 cups (packed) mixed baby greens or baby spinach
1 cup halved pitted fresh Bing cherries or other dark sweet cherries (about 7 ounces whole unpitted cherries)
1/2 cup 2x1/4-inch strips fresh fennel bulb

Preparation

  1. Step 1

    Preheat oven to 400°F. Whisk first 5 ingredients in small bowl. Season dressing generously with salt and pepper.

    Step 2

    Spread almonds on plate. Whisk egg and 1 tablespoon water in small bowl; sprinkle with freshly ground black pepper. Turn goat cheese rounds in egg mixture, then coat with sliced almonds, covering all sides. Place on rimmed baking sheet. DO AHEAD: Dressing and goat cheese rounds can be made 4 hours ahead. Cover separately and chill. Bring dressing to room temperature and whisk before using.

    Step 3

    Bake goat cheese rounds until cheese is warm but not melted, about 10 minutes.

    Step 4

    Combine greens, cherries, and fennel in large bowl. Add dressing and toss to coat. Divide salad among 6 plates. Place 1 cheese round on each plate and serve.

TagsSaladGoat CheeseCheeseDairyCherryStone FruitFruitLeafy GreensVegetableAlmondNutSideMainDinnerNut FreeVegetarianBon Appétit
Read More
All the Recipes From Bon Appétit’s Travel Issue
We’ve got baked cheddar and leek pasta, maple-mustard sheet-pan salmon, and a strawberry shortcake roll.
Fudgy Cocoa Brownies
You don’t need melted chocolate to make a good brownie
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.