Photo of Bacon & Goat Cheese Spring Salad

Bacon & Goat Cheese Spring Salad

Published: October 09, 2015

Prep/Cook Time: 25 minutes

Servings: 4


  • 6 ounces crisp Hatfield® Thick Sliced Bacon (cut into 3-inch strips)
  • 1/3 cup fine dry breadcrumbs
  • 1/3 cup slivered almonds
  • 1 cold 6-ounce log fresh goat cheese, cut into 4 slices
  • 1 egg white, beaten
  • 1 1/2 white wine vinegar
  • 2 tablespoons minced shallots
  • 1 teaspoon minced garlic
  • Kosher salt and black pepper to taste
  • 1 tablespoon Dijon mustard
  • 1/3 cup extra virgin olive oil
  • Spring salad mix (6-8 ounces)
  • Croutons


  1. Preheat the oven to 400º.
  2. Combine the breadcrumbs and slivered almonds in a small mixing bowl. Dip the sliced goat cheese slices in the egg white and dip in the breadcrumb and almond mixture. Make sure you coat on all sides. Place on a plate and refrigerate for 1 hour. Place the goat cheese rounds on a lightly greased baking sheet and bake until golden brown and warm, about 5 minutes.
  3. Dressing: In a bowl combine the vinegar, shallots, garlic, salt and pepper. Let stand for 10 minutes. Whisk in mustard and slowly add the oil. Whisk until thoroughly combined.
  4. Toss the bacon and greens in a large bowl. Add the dressing and mix gently into the salad. Place salad on individual plates and top with goat cheese round.
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