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Warmed Goat Cheese Salad


  • 2 slices Goat Cheese, cut thick and shaped into pucks, approximately 2 ounce each
  • 1/4 cup toasted California almonds rough chopped
  • 4 tablespoons California Olive Ranch extra virgin olive oil
  • 2-3 ounces of Baby Spring Mix or Organic Baby Greens (approx. 2-3 cups or large handfuls)
  • 1 Granny Smith or Fuji Apple, cut from core and sliced into thin strips
  • 1 Belgian endive, root removed and separated into “spears”
  • 3-4 ounces Creamy Orange Dressing


  1. Prepare the Goat Cheese rounds by pressing the almonds into each side of the rounds.
  2. Warm the California Olive Ranch extra virgin olive oil in a small sauté pan over a medium flame. The oil will "shimmy" slightly when becoming hot.
  3. Carefully place the crusted goat cheese round in the oil.
  4. Warm each side until the cheese round is visually softened.
  5. Remove cheese round and prepare the salad greens.
  6. In a medium mixing bowl, combine field lettuce with sliced apples, endive spears and dressing.
  7. Divide between two plates.
  8. Transfer warmed crusted goat cheese to the top of the dressed salad greens.
  9. Drizzle with 1 teaspoon of the warmed oil and enjoy.

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