Ingredients:

  • 8 oz (225g) goat cheese log, chilled and sliced into 1-inch rounds
  • 1 large (50g) egg, beaten
  • 1/2 cup (60g) Panko breadcrumbs
  • 1 tbsp (3g) fresh thyme leaves, chopped
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper
  • 6 cups (150g) mixed baby greens or arugula
  • 1/2 cup (60g) dried cranberries
  • 1/2 cup (65g) walnuts, toasted
  • 1 medium (150g) Granny Smith apple, thinly sliced
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tbsp (30ml) balsamic vinegar
  • 1 tbsp (21g) honey
  • 1 tsp (5g) Dijon mustard

Instructions:

  1. Set up a three-bowl dredging station: one bowl with beaten egg, and another with Panko breadcrumbs mixed with thyme, salt, and pepper.
  2. Dip each chilled goat cheese round into the egg, then roll in the breadcrumb mixture until fully coated.
  3. Place the breaded rounds on a plate in the freezer for 5 minutes to ensure the crust sets before baking.
  4. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  5. Arrange cheese rounds on the baking sheet and bake for 8–10 minutes until the edges are mahogany-gold and the cheese is softening.
  6. While cheese bakes, whisk olive oil, balsamic vinegar, honey, and Dijon mustard in a large salad bowl.
  7. Toss greens, dried cranberries, toasted walnuts, and apple slices in the vinaigrette until lightly coated.
  8. Plate the salad immediately and place the warm baked goat cheese rounds on top.