Nut-Crusted Goat Cheese, Pear and Arugula Salad

Nut-Crusted Goat Cheese, Pear and Arugula Salad

Nut crusted goat cheese, pear and arugula salad with a simple Dijon vinaigrette. These flavours work perfectly together – warm, crispy goat cheese medallions nestled on top of peppery arugula and accented by sweet pears. The goat cheese is the star of the salad – breaded in nut crumbs and fried to a golden brown. A simple but elegant salad for any night of the week.

I use goat cheese that comes in a log shape because it’s easier to slice into equal rounds. The secret to making these is to freeze the goat cheese first. That way, during the frying process, the nut coating gets toasted, while the cheese thaws and warms on the inside still holding it’s shape and not completely oozing out the sides.

I use Appel Foods Nut Crumbs in this recipe.

If you can’t source these, substitute ground almonds and hazelnuts seasoned with a bit of salt and pepper.

You must try this salad. Even your picky eaters will love it!

Nut-Crusted Goat Cheese, Pear and Arugula Salad

Arugula, sweet pears and rounds of crispy nut-crusted goat cheese served with a simple Dijon vinaigrette.
Course: Salad
Servings: 4 people


Balsamic Dijon Vinaigrette

  • 1/2 cup olive oil extra virgin
  • 3 tbsp balsamic vinegar
  • 2 tsp Dijon mustard
  • 1 pinch salt & pepper


  • 1 container (142g) baby arugula
  • 1/2 cup pecan halves toasted
  • 1 red pear halved, cored and sliced thinly lengthwise
  • 2 113 g logs soft, fresh goat cheese
  • 1/2 cup Nut Crumbs or ground hazelnuts & almonds if using
  • 1 egg beaten
  • 2 tbsp olive oil


  • Slice each log of goat cheese into 4 equal rounds. Place on plate and put in freezer for 30 minutes.
  • Prepare the vinaigrette. In a small jar, add the olive oil, balsamic vinegar, Dijon, salt & pepper. Put lid on jar and shake to combine.
  • Add arugula, toasted pecans and pear slices to salad bowl.
  • Prepare the goat cheese. Place oil in sauce pan over medium-high heat. Remove goat cheese from freezer, dip in egg and roll in nut crumbs, pressing gently so that crumbs stick. Add goat cheese rounds to pan and brown for 2 minutes until golden then flip and repeat. Place on paper towel to remove any excess oil then add to salad, serve with vinaigrette and enjoy!


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