Lemons, lemons, lemons. This is the third post in a row that involves lemon in some way – it must be Spring! I’ve been playing around with the idea of a lemon-poppy vinaigrette for a while now, but I could never figure out the right application for it. Finally I decided to pair it with this delicate salad that is super simple yet bursting with flavor. I’m not exaggerating at all when I say that this may be my favorite salad of all time!
The tartness of the lemon-poppy vinaigrette, the warm, creamy goat cheese with a slight crunch from the breading, the fresh herbs that set the salad over the top in the flavor department – it all comes together in one big plate full of yum. We had this for dinner last night, and Shawn already asked if we could have it again tonight. So if you’re looking for a springtime treat that won’t weight you down, I highly suggest making this.
Herb Salad with Lemon-Poppy Vinaigrette, Warm Goat Cheese Croutons
Ingredients
- 1 6- ounce log of goat cheese
- 1 egg beaten
- ¼ cup panko breadcrumbs
- oil for frying
- 1 shallot minced
- 2 lemons
- 1 tsp honey
- 1 tsp dijon mustard
- 2 Tbs olive oil
- 1 tsp poppy seeds
- 1 package Olivia's Organics Herb Blend salad or a combination of your favorite lettuces and lots of fresh herbs
- ¼ cup fresh cilantro
- ½ cup blueberries
Instructions
- To prepare the warm goat cheese croutons: set a small pot with about 1/2-inch of oil over medium-high heat. While the oil heats, cut the cheese log into 8 rounds. Quickly dip each round into the beaten egg, then into the breadcrumbs. When the oil reaches 350 degrees (if you don't have a thermometer, put a pinch of breadcrumbs into the oil — if the oil sizzles and the crumbs immediately brown, the oil is ready) add two or three of the goat cheese rounds, being careful not to overcrowd the pot. Cook for 10 seconds, then flip and cook for 10 seconds on the other side. Remove from the oil and let rest on a plate lined with a paper towel.
- To make the dressing: Roll the lemons back and forth between the counter and your pal, pressing firmly, to help release the juices. Slice in half and juice the lemons — you should have about 1/4 cup of juice. Add the lemon juice, shallot, honey, mustard, and oil to a jar. Put the lid on and shake vigorously to combine. Stir in the poppy seeds.
- To plate, combine the salad mix with the cilantro. Toss with about half of the dressing (refrigerate the rest for next time)!. Top with the blueberries and 2 goat cheese croutons.
What a colorful salad. Anything with goat cheese has to be fabulous!
This salad is so lovely. I have gotten so bored with my salads this winter. I can’t wait to have this lovely spring salad this week.
Wonderful salad–I love the combination of lemon and blueberries with the goat cheese–Yum!
Goat cheese croutons really make this salad something special.
I’ve been meaning to make a poppy seed dressing for a while now. I think you may have just given me the push I need. Yours looks so good!
The goat cheese looks fabulous! Yum… cheese…
Lauren – warm goat’s cheese salad is one of my favourite meals and if you throw in lemon and poppyseeds, well then I am sold! As you say, stunning pictures – nice job!
Looks and sounds delicious. Anything goat cheese and you can count me in!
This looks so yummy! I love goat cheese with a salad and fried coat cheese is even better!
the goat cheese croutons look awesome! Knowing me, Id eat them as is… LOL.
you had me at “warm goat cheese croutons” – i started drooling immediately! love your pictures in this post! simply stunning and delicious 🙂
thanks! It was really good – I actually do think we might have it again tonight. 😉
I’ll admit, I’m a little bit in love with the first two pictures.