Julianne De Witt


Hello, I'm Julianne De Witt! The kitchen is my happy place and where I spend the most time when I’m at home. I love everything about cooking – planning what to eat, shopping for the ingredients, and preparing and eating all the yummy foods!I live in Vancouver with my husband Patrick, my two sons Jack and Henry, and our 140+ lb wonderful slobbery Newfoundland dog, Arlo. Patrick is a type 1 diabetic and has been since the age of 6 years old and to support his (our) health, we stick to a mostly paleo diet but we really enjoy everything in moderation. Sometimes we need a big plate of pasta or chocolate or a glass of wine (or 3 – who am I kidding ha!). My kiddos, of course, love their carbs!

Julianne De Witt

Panko Crusted Goat Cheese, Pear and Arugula Salad

Arugula, sweet pears, and rounds of crispy panko-crusted goat cheese served with a simple Dijon vinaigrette.

Course: Salad

Servings: 4 people


Balsamic Dijon Vinaigrette

  • 1/2 cup olive oil extra virgin
  • 3 tbsp balsamic vinegar
  • 2 tsp Dijon mustard
  • 1 pinch salt & pepper


  • 1 container (142g) baby arugula
  • 1/2 cup pecan halves toasted
  • 1 red or bosc pear halved, cored and sliced thinly lengthwise
  • 1 150 g pkg soft, fresh goat cheese
  • 1/2 cup panko seasoned with a pinch of salt and pepper
  • 1 egg beaten
  • 2 tbsp olive oil


  1. Form goat cheese into 6-8 equal rounds. Place on plate and put in freezer for 30 minutes.
  2. Prepare the vinaigrette. In a small jar, add the olive oil, balsamic vinegar, Dijon, salt & pepper. Put lid on jar and shake to combine.
  3. Add arugula, toasted pecans and pear slices to salad bowl.

Prepare the goat cheese. Place oil in sauce pan over medium-high heat. Remove goat cheese from freezer, dip in egg and roll in panko, pressing gently so that crumbs stick. Add goat cheese rounds to pan and brown for 2 minutes until golden then flip and repeat. Place on paper towel to remove any excess oil then add to salad, serve with vinaigrette and enjoy!

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