Today's Case:
Timpone's Warm Goat Cheese and Arugula Salad
Re: Timpone's Warm Goat Cheese and Arugula Salad
From: Beth
To: Phaedrus
Date: 8/15/2026, 7:36 AM
On 8/14/2026 11:57 PM, Beth wrote:
Warm goat cheese salad from timpones
restaurant in Champaign,Il
Thank you Beth
Hi Beth,
An actual recipe from Timpones is not available. However, Gemini provided the below copycat.
Phaed
Warm Goat Cheese and Arugula Salad
is a legendary menu staple featuring
peppery arugula and crisp Belgian
endive tossed in a spicy tomato vinaigrette,
topped with a warm, creamy medallion of
goat cheese, and served alongside garlic
toast.
Recreate the classic Timpone's Warm
Goat Cheese and Arugula Salad at home
with this step-by-step copycat recipe.
This recipe yields 2 generous servings.
Ingredients:
The Spicy Tomato Vinaigrette:
3 tbsp tomato paste
1 tbsp sun-dried tomatoes (finely minced)
2 tbsp red wine vinegar
1 clove garlic (grated)
½ tsp red pepper flakes (adjust for
spiciness)
⅓ cup extra-virgin olive oil
Salt and freshly ground black pepper
to taste
The Goat Cheese Medallions:
4 oz fresh goat cheese log (in two
2-oz discs)
¼ cup plain breadcrumbs or Panko
1 tbsp olive oil (for pan-searing)
The Salad Base & Sides:
4 cups fresh baby arugula
1 head Belgian endive
(sliced crosswise into ribbons)
4 slices baguette or crusty bread
1 tbsp butter or olive oil melted
with a pinch of garlic powder
(for the toast)
Step-by-Step Instructions:
1. Whisk the Spicy Tomato Vinaigrette:
Whisk together the tomato paste, minced
sun-dried tomatoes, red wine vinegar,
grated garlic, and red pepper flakes in a
small bowl until completely smooth.
Slowly drizzle in the extra-virgin olive oil
while whisking continuously to emulsify
the dressing. Season to taste with salt
and black pepper. Set aside.
2. Prepare the Garlic Toast: Preheat oven
to 400°F (200°C) or heat a toaster oven.
brush the baguette slices with the garlic
butter or oil mixture. Bake for 5 to 7
minutes until the bread turns golden
and crisp. Keep warm.
3. Warm the Goat Cheese Medallions:
Gently press the flat sides of the goat
cheese discs into the breadcrumbs to
coat them lightly. Heat 1 tablespoon of
olive oil in a small, non-stick skillet over
medium-high heat.
Sear the goat cheese discs for 1 minute
per side until the exterior turns golden
brown and the interior softens.
Remove carefully with a spatula.
4. Assemble and Serve: Toss the arugula
and Belgian endive together in a large
mixing bowl. Drizzle the spicy tomato
vinaigrette over the greens and toss
until lightly and evenly coated.
Divide the dressed greens onto two
serving plates.
Top each salad with a warm goat
cheese medallion and serve
immediately with the warm garlic
toast on the side.
