Blue Ridge Grill

1261 West Paces Ferry Road, Atlanta, GA 30327

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Warm Goat Cheese Salad

Ingredients For Champagne Vinaigrette

  • 1/2 T Dijon Mustard
  • 1/4 T Lemon Juice
  • 1 t Garlic Powder
  • 1 t Onion Powder
  • 1 t Sea Salt
  • 1/2 t White Pepper
  • 1 t Sugar
  • 1/4 C Champagne Vinegar
  • 1/2 C Extra Virgin Olive Oil
  • 1/2 C Virgin Olive Oil
  • 1/2 t Ground Black Pepper
  • 9 oz Goat Cheese
  • 2 C Finely-ground Japanese Bread Crumbs
  • 2 C Rice Flour
  • 3 ea Eggs (beaten)
  • 3 C Vegetable Oil for Frying
  • 20 ea Red Seedless Grapes
  • 1/2 lb Arugula
  • 1 bunch Watercress


  • In a mixing bowl, combine all ingredients for the champagne vinaigrette and whisk thoroughly.
  • Set aside and reserve for presentation.
  • Shape goat cheese into 3/4 ounce balls and roll in the rice flour until well-coated.
  • Beat eggs in a small bowl until just combined.
  • Place goat cheese balls into the egg mixture and lightly coat.
  • Remove cheese balls from egg wash and roll in the bread crumbs until coated evenly.
  • Heat vegetable oil in a small saucepot.
  • Gently place goat cheese balls in the oil and lightly fry until golden brown.
  • Rinse arugula and watercress, pat dry and remove any large stems.
  • In a mixing bowl toss arugula and watercress with the vinaigrette.
  • Place the arugula mixture evenly on the center of four plates.
  • Place 3 goat cheese balls around the arugula mixture.
  • Slice grapes in half and scatter on top of salad.

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