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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, rated 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.