Blue Goat Cheese Wedge Salad
A traditional wedge salad made with goat milk blue cheese and a dressing made of goat milk yogurt, GF Worcestershire (Lea & Perrins), lemon, garlic olive oil, and hot sauce.
So a few week’s ago we discovered the abundance of goat cheeses at Central Market here in Austin. And of course that opened the door to so many re-inventions of old comfort food favorites. Add that to our Wheatsville goat cheese favorites and the possibilities are endless.
We made the most delicious pimento cheese with goat milk mild cheddar. And Southwestern egg rolls (a copy cat of Chili’s appetizer) with the Pepper Jack cheese from Funny Farm. And be sure to check out the gluten-free fried cheese sticks we made with goat milk mozzarella. So good!
When we saw the goat milk blue cheese I immediately thought of two things – make something with Buffalo sauce and a wedge salad! It’s been like a decade since I had a wedge salad. Maybe longer. For real!
This blue cheese is ridiculously delicious by the way.
So I found a recipe from NYT cooking and adapted it with organic ingredients. And instead of using buttermilk and mayonnaise in the dressing, I used goat milk yogurt.
We did marinate the tomatoes in red wine vinegar with salt and pepper as instructed. I loved them that way. I think I’m going to do that to all my tomatoes from now on before adding them to a salad.
And of course we’ve converted to using turkey bacon. I don’t hate it. So this salad is pretty simple and really delicious. So exciting to add wedge salad to the dinner rotation. 🙂
Want More Recipes Like this Goat Cheese Wedge Salad?
- Buffalo Blue Cheese Chicken Salad
- 14 Nutritious + Delicious Salads
- Caesar Salad
- Mango Salad with Fried Goat Cheese Croutons
- Ranch Cream Cheese Cucumber Bites
Goat Cheese Wedge Salad | Gluten-Free
Wedge Salad made with goat cheese blue cheese and goat's milk yogurt.
Blue Cheese Dressing
- 3 oz goat's milk blue cheese, divided
- ¼ cup goat's milk yogurt
- 1 tsp garlic infused olive oil
- ½ tsp GF hot sauce (like Frank's RedHot)
- splash lemon juice
- splash GF Worcestershire sauce
- 8 -10 small cherry tomatoes
- 2 tbsp red wine vinegar
- salt & pepper
- iceburg lettuce
- 4 slices cooked turkey bacon
Cut the cherry tomatoes in half and place in a small bowl. Add the red wine vinegar, salt and pepper. Set aside to marinate.
In a small bowl, whisk together half of the blue cheese (reserving the remaining for crumbles) and the goat's milk yogurt breaking down the cheese. Add the remaining ingredients for the dressing. Adjust seasonings to your tastes.
Assemble the salad. Cut the iceberg wedges and place in a bowl. Drizzle with the dressing. Add the remaining blue cheese crumbles, turkey bacon, tomatoes, and chives.