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Please excuse the lack of photos in some of my older posts as I am trying to slowly go back through and add the photos that were accidentally deleted

June 16, 2014

Broiled Goat Cheese Arugula Salad with Grapes and Candied Pecans

Sometimes you are lucky to come across something that will forever be in a part of your life. 


This salad is one of those things for me.

I was so lucky to have Debra's blog (oh, don't forget her cat Eliot!), Eliot's Eats, for this month's Secret Recipe Club. Lots of good recipes along with tales about her garden, travel and adventure, and even some non-food crafts. I inspire to be like her! 


Her Creamsicle Strawberry Pops sound like the perfect summer treat! Also eyeing her Jalapeno Relish and these Dulce de Leche White Chocolate Cookies. Ahh, so much goodness! But that Baked Goat Cheese Salad really caught my eye, and seemed like the perfect lunch for me when I was all by myself one Sunday afternoon. The perfect solo lunch. By the time I got around to making it though, it was almost dinner time, so I put it in the fridge, saved it for dinner, and let PJ have half.

So glad I did. He loved it! So much. He wants to put it on our regular menu and said it was one of the best salads he's had in awhile. I agree. 

Broiled Goat Cheese Arugula Salad with Grapes and Candied Pecans
adapted from Eliot's Eats

For broiled goat cheese:
  • 1/4 cup Panko bread crumbs
  • 2 sprigs fresh thyme, minced
  • olive oil
  • 3 rounds of garlic goat cheese log (cut in 1/2 inch slices)
  • sea salt + freshly ground black pepper, to taste
For salad:  
  • arugula
  • 1/4 cup red seedless grapes, halved
  • 1/8 cup honey roasted pecan pieces
  • balsamic dressing 
Preheat oven to broil. 

Mix together Panko bread crumbs and minced thyme.  Generously coat a plate with olive oil. 

Dip each side of the goat cheese round in the olive oil and then coat with bread crumb mixture.   

Place goat cheese slices in a metal baking dish and season with salt and pepper.
Broil for 2-3 minutes per side or until golden brown. Let cool to warm before serving. 

Assemble salad with arugula, grapes, and pecan pieces. Top with broiled goat cheese slices and dressing and serve. 

Printable Recipe


Can you imagine all the perfect flavors and textures? Peppery arugula, sweet grapes bursting with juicy flavor, crunchy and sweet candied pecans, crunchy tart broiled goat cheese all topped with a sweet balsamic dressing. I used Private Selection's White Balsamic & Honey Dressing. Like I said, so good. 

I may or may not have made another salad that night.  

Check out my past Secret Recipe Club posts!

Linking up here.

Peace, and bacon grease!



Debra Eliotseats said...

How hilarious....I made this salad the first time for a solo lunch, too. So glad you pulled this from the archives. SRC also helps me remember what recipes I need to revisit from my own blog (plus finding some great new recipes on other's sites). Glad you got EEs. Thanks for the kind words. ---Debra

Turnips 2 Tangerines said...

This sounds wonderful!! Great SRC choice:) Lynn @ Turnips 2 Tangerines

Chris said...

Looks lovely! I want some right now. Great pic!

And, thanks for the Peanut Brittle recipe! It is up now. I apologize for the tech challenges I had. :)

Stephanie said...

I love fried goat cheese salads but next time i'll try baking it. Great SRC post

Gloria Baker said...

I love this delicious salad look yumm!!
Nice choose!

Veronica Miller said...

Wow what a beautiful salad!!

TeaLady said...

YUM! Goat cheese. Pretty salad.

Deanna - Teaspoon of Spice said...

WOWZ. I love all the flavors going on in this salad - yum :)

Chris said...

This sounds good except for the arugula. I'm just not a huge fan of it but if I used mostly spinach with a little arugula, I think I'd like it like this.