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Goat Cheese Salad with Arugula and Raddichio

Mustard Vinaigrette
1 tablespoon
Dijon mustard
1 tablespoon
finely chopped fresh tarragon
1 tablespoon
sherry wine vinegar (or red wine vinegar)
Freshly ground white pepper
1 cup
almond or extra virgin olive oil (or a mixture of both)
4 ounce s
fresh Chevre (log shaped goat cheese), cut into 4 equal slices
1/4 cup
extra virgin olive oil
1 1/2 teaspoon s
fresh thyme leaves
clove garlic, peeled and crushed
Freshly ground black pepper
small heads radicchio
bunches arugula

Prepare the vinaigrette:

  1. Combine the mustard, tarragon, vinegar, salt and pepper in a small bowl. Slowly whisk in the oil. Correct the seasonings, including the mustard and vinegar, and set aside. 
  2. In a bowl, let the cheese marinate in the olive oil for up to an hour with 1 teaspoon of the thyme leaves, the garlic and pepper.


  1. Wash the radicchio and arugula and dry in a salad spinner or pat dry with clean paper towels. 
  2. In a bowl, toss the salad greens with enough of the vinaigrette to coat them lightly. Divide the greens among 4 large salad plates. 
  3. Heat a non-stick saute pan until very hot and add 2 tablespoons of the goat cheese marinade. Add the cheese and saute it over medium heat for 30 seconds on each side.


Top each salad with a slice of hot goat cheese. Garnish the cheese with the remaining thyme leaves. Serve immediately.

It’s always tough to select a wine to do battle with a salad. The problem lies in the vinaigrette. That’s why I’d choose something like a Belgian Trappist ale or Sierra Nevada Pale Ale. They’re rich and fruity beers and provide a contrast with the goat cheese.

Average: 4.1 (9 votes)

About this Recipe

This dish is a successful marriage. On the one hand there's the pungent, earthy flavor of the goat cheese. Then there's the nuttiness of the arugula and the bite of the radicchio. Somehow it seems to be a marriage made in heaven.

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