Pear and Goat Cheese Salad
Light, delicious salad with butter lettuce, fresh pears, hot crispy goat cheese balls and a champagne vinaigrette.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Salads
Cuisine: American
Keyword: butter lettuce, chevre, pears, salad, side salad, vegetarian
Servings: 3 servings
Calories: 459kcal
Author: Courtney O'Dell
- 8 oz goat cheese
- 2 tablespoons extra virgin olive oil
- 4-8 cloves garlic
- ½ lemon sliced
- ½ cup panko breadcrumbs
- 1 tablespoon Italian Herbs seasoning
- 1 teaspoon celtic sea salt
- ½ teaspoon fresh cracked pepper
- 1 head butter lettuce washed, drained, and patted dry
- 1 pear thinly sliced
- 3 tablespoons champagne vinaigrette
Preheat oven to 375 degrees.
Slice goat cheese into 6 discs. Gently press into ball shape, including any cheese that may crumble off as it is sliced.
Add to a small dish or plate and cover with olive oil, garlic cloves, and lemon slices. Cover with plastic wrap and let marinate at least 1 hour, up to overnight, in the refrigerator.
In a plate or shallow bowl, mix panko, salt, pepper, and Italian seasoning.
Remove cheese from olive oil marinade and roll in panko, making sure to coat cheese well in breadcrumbs and seasoning.
Place on a baking sheet lined with parchment paper.
Bake 15 minutes, flipping once if desired (carefully slide onto spatula to flip), until breadcrumbs are golden brown.
Remove from oven and let set at least 5 minutes before moving from baking pan.
In a large bowl, toss butter lettuce, champagne vinaigrette, and pears.
Place into 3 bowls and top each bowl with 2 goat cheese balls.
Serve!
Serving: 1g | Calories: 459kcal | Carbohydrates: 30g | Protein: 18g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 16g | Cholesterol: 35mg | Sodium: 1486mg | Fiber: 4g | Sugar: 9g