Learn how to make a classic bistro standard: a warm goat cheese salad with a shallot vinaigrette.

If you are a visual learner please go to my YouTube channel and watch as I make this salad for you.

Warm Goat Cheese Salad

PREP: 5 minutes | COOK: 15 minutes | SERVES: 4

ingredients:

• 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided

• 1 tablespoon red wine vinegar

• 2 shallots, finely diced

• 1 teaspoon sea salt

• 1/4 teaspoon ground black pepper

• 1 (4-ounce) log goat cheese

• 1 cup panko or regular breadcrumbs

• 8 ounces bibb salad

directions:

1. In an 8-ounce jar with a tight-fitting lid, combine the 1/4 cup olive oil, vinegar, shallot, salt, and pepper. Cover, shake well, and let sit at room temperature for an hour or even overnight. The shallot flavor will intensify the longer it sits.

2. Dip a small paring knife into hot water and cut the goat cheese into 4 equal rounds. Place the panko on a plate and dredge the rounds in it, making sure to fully coat all sides.

3. In a nonstick skillet over medium heat, warm the remaining 2 tablespoons of olive oil. Add the cheese and cook until golden brown, about 3 minutes. Carefully flip with a spatula and cook until browned, another 3 minutes.

4. Toss the salad mix with the shallot vinaigrette and divide onto 4 plates. Carefully slide 1 goat cheese round on top of each salad and serve.