Green Salad with Citrus Vinaigrette and Warm Goat Cheese

As your garden provides more lettuce than you think you can eat, try this salad.  It’s main focus is beautiful greens with a bonus of crispy pan fried goat cheese!

Number of Servings: 4


½ lb mixed greens

2 teaspoons grated orange zest
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons vegetable oil
2 teaspoons Dijon mustard
1 shallot, finely chopped
1 tablespoon honey
Salt and freshly ground pepper

4 ounces goat cheese, divided and formed into 1 oz patties
½ cup flour seasoned with salt and pepper
1 egg
½ cup panko bread crumbs
4 tablespoon vegetable oil for frying


In a small bowl, whisk together the orange zest and juice, lemon juice, olive oil, vegetable oil, mustard, shallot, and honey. Season to taste with salt and pepper. Set aside.

Place flour in one bowl, slightly beaten egg in a second bowl, and bread crumbs in a third. Dredge cheese patty in flour, then egg, followed by bread crumbs. Repeat with other patties. Heat oil in large sauté pan until hot. Place cheese patties in oil cooking for about 30-45 seconds each side, or until golden brown. Remove from oil, place on paper towel to absorb oil and sprinkle with salt.

Serve immediately on mixed greens tossed with vinaigrette. Drizzle each goat cheese patty with a spoonful of remaining vinaigrette.