Spring Salad with Warm Goat Cheese

Question for you before we get started, what is your favorite lettuce? Is it the standard head of lettuce? Romaine? Radicchio?

I am saying Spring has sprung. I say this because of my neighbor recently removing the gas from his snow blower and packing it away for the year. He is the indication that we should not be getting any more snow in Wisconsin this time of year. So with that in mind, I thought it was time to make the Spring salad. A Spring salad consists of really great greens such as those commonly found in mesclun; mustard greens, cos lettuce, mache, baby arugula, chervil, and endive.  Not only does this blend pack some really great flavors from bitter, to peppery, to sweet, but it also has a great crunch. Did I note it also looks beautiful to present?

Spring Salad with Warm Goat Cheese Recipe

This Spring salad will get your guests talking, wanting you to plant your own mesclun, and having you prepare this simple salad any time of year.

Ingredients: (Serves four)

  • Fresh mesclun blend from your local grocery; make sure it is fresh (plant your own as well)
  • 8 oz. goat cheese, log
  • 4 oz. crumbled goat cheese
  • 1 baguette, cut into 1/4 inch slices
  • 3 tbsp unsalted butter
  • 1 garlic clove
  • salt
  • pepper


  • 1/2 lemon juiced
  • 1 clove of garlic, minced
  • 1 tbsp balsamic vinegar
  • pinch of pepper
  • pinch of salt
  • 1 tbsp Dijon Mustard
  • 1/4 cup extra virgin olive oil

Begin by gently washing your lettuce. I typically submerge mine in a cold bowl of water, gently moving it around. Drain. If you have a salad spinner, use it, and spin until all of the excess water has been removed. Place in a dry bowl, and place in the refrigerator until you are about ready to plate and serve.

Next, use the garlic clove and rub it on the top and bottom of each baguette slice. Lightly butter the tops of each baguette slice as well. Place in a 350 degree oven for 5 minutes, or until a light golden brown.

Next, add the vinaigrette ingredients into a small bowl, or locked container, and whisk or shake until you have emulsified the vinaigrette. Set aside.

Once the bread is lightly browned, remove from the oven, and set your broiler on high. Take your goat cheese, the log, and slice into four patties. Place on a foil-lined baking sheet, sprinkle with some course pepper, and broil for a few minutes.

Ok, now we are ready. Take the mesclun out of the refrigerator, and to that add the crumbled goat cheese. Add a pinch of salt and pepper. Begin by taking a spoon and drizzle the vinaigrette over the salad mix, tossing in between. Start with about two tablespoons and see how it is. Be careful not to overdress the salad. You really want the flavors of the lettuce to shine. Place a piece of the broiled cheese on top of a crouton, doing this four times. Place on top of the salad.  Disperse a few more croutons on top of the salad. Allow your guests to grab a crouton topped with the goat cheese, and plate up the salad. The creaminess of the cheese, the flavors of the lettuce, and the tartness of the vinaigrette will sure to have your guests talking about this for some time to come.

Feel free to store the remaining vinaigrette in a sealed container, in the refrigerator, for up to one week.  Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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