Marinated Goat Cheese Salad Recipe

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Salad Dressing Recipes: Top 50 Most Delicious Homemade Salad DressingsA glass jar of little goat cheeses, herbs, and chiles in oil is an eye-catcher in any kitchen. For the best flavor, marinate it a week in advance of serving.

  • Yield: 8 Servings
  • Preparation Time: 20 25 Minutes
  • Cooking Time: 5 8 Minutes


  • 4 small round semihard goat cheeses, each weighing about 2–3 oz (60–90 g)
  • 2 bay leaves
  • 3 sprigs of thyme
  • 3 sprigs of rosemary
  • 3 sprigs of oregano
  • 2 small dried red chiles
  • 2 tsp black peppercorns
  • 2½ cups olive oil, plus more if needed
  • 8 slices of whole-wheat bread, trimmed into rounds with a pastry cutter
  • 2 heads endive, leaves separated
  • 1 head butter leaf lettuce, leaves separated
For the dressing
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • salt and freshly ground black pepper
  • 2 tbsp chopped thyme
How to Make It
  1. Put the cheeses in a large glass jar with the herbs, chiles, and peppercorns. Add enough oil to cover generously. Seal the jar and let it marinade for at least 1 week.
  2. Remove the cheeses from the marinade oil, draining off the excess. Strain the oil, setting aside at least 1⁄3 cup for the vinaigrette and a little more for the bread.
  3. For the vinaigrette, combine the vinegar and mustard in a bowl. Gradually whisk in the reserved oil to emulsify the vinaigrette. Add the thyme and season to taste.
  4. Preheat the oven to 400°F (200°C). Brush the bread rounds with a little of the strained oil and bake for 3–5 minutes, until lightly toasted. Heat the broiler. Cut each goat cheese in half horizontally and put a piece on top of each bread round. Broil for 2–3 minutes, until bubbling and golden.
  5. Arrange the salad leaves on individual plates, drizzle with the vinaigrette, and place the cheese toasts on top.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
% Daily Value*
Total Fat
16.5 g
Saturated Fat
8 g
Trans Fat
0.0 g
0.8 mg
9 g
Dietary Fiber
2 g
1 g
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.

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