Warm Goat Cheese Salad: Page 80, Aloha Days Hula Nights

We’re trying to eat healthy lunches around here, and the delicious Warm Goat Cheese Salad on page 80 of Aloha Days Hula Nights, in the Salads – Savory section, made it easy today.

We never had goat cheese growing up, but after living in Paris for a while, salad never seemed like salad without broiled goat cheese on top.  Now we always have goat cheese in the house – its tangy, unique flavor is irreplaceable.  I absolutely love this version of my favorite Parisian meal (well, favorite healthy meal).  Coating the goat cheese in pistachios is a yummy way to make this dish stove-top friendly.  And the page will be permanently dog-eared for the easy and delicious vinaigrette – if I don’t memorize it by making it too often.  If only extra cheese would be just as healthy…

Now that’s a salad!

Warm Goat Cheese Salad

SALAD Ingredients:

  • 1 pound plain goat cheese
  • 1/2 cup crushed roasted pistachios
  • 1 to 2 tablespoons olive oil
  • 3/4 to 1 pound mixed greens
  • Freshly ground black pepper
  • Edible flowers, olive slices, radish rosettes or grape tomatoes


  • 5 tablespoons good quality olive oil
  • 2 to 3 tablespoons balsamic vinegar
  • 1 heaping teaspoon Dijon mustard
  • 1 teaspoon granulated sugar
  • 1 large garlic clove, smashed
  • Freshly ground black pepper

Shape 2 tablespoons of goat cheese into a circle about 2 inches in diameter and 1/2-inch thick.  Place on sheet of plastic wrap.  Make 12 to 16 patties, depending on number of servings desired.  Place the crushed pistachios on a small shallow plate.  Add cheese patties a few at a time.  Press firmly to coat both sides throughly with nuts.  Set aside.

Brush a heavy skillet lightly with oil.  Heat over medium heat.  Add coated patties, in batches, to hot skillet and sauté about 2 minutes per side until golden brown.  Remove, set aside and continue to cook all the patties.  Arrange salad green on individual salad plates. Drizzle with a little vinaigrette.  Place 2 sautéed cheese patties in the center of each.  Sprinkle with freshly ground pepper.  Garnish as desired.  Serve immediately.

Vinaigrette:  In a small bowl, whisk together oil, vinegar, and mustard until well blended.  Stir in sugar and garlic.  Season with pepper to taste.  Mix well.  If the vinaigrette is made in advance, whisk again just before serving to blend ingredients.

Serves 6 to 8.

Buy the cookbook at www.juniorleagueofhonolulu.org (click the eStore tab).  All proceeds go to support our charitable work in Honolulu, Hawai’i.


1 thought on “Warm Goat Cheese Salad: Page 80, Aloha Days Hula Nights

  1. Pingback: Cauliflower with Goat Cheese: Page 307, Aloha Days Hula Nights | Junior League of Honolulu Cookbooks

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