Baked Goat Cheese Salad
Prep Time:
15 minutes
Yield:
Serves 4-6
Ingredients:
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1 lb. assorted Mixed Greens:
arugula, radicchio, mache, baby red oak, frisee, baby romaine, Belgian endive, etc.
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2 Tbs toasted Pine Nuts
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12 Niçoise Olives
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1/2 c fresh tomatoes, diced
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One 11 oz. log Montrachet goat's cheese
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2 Tbs Olive Oil
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1 c Bread Crumbs
The Dressing:
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1/4 c Balsamic vinegar
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3/4 c Extra virgin Olive Oil
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1 tsp fresh lemon or lime juice
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1 tsp Shallots, minced
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1 tsp Garlic, minced
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1 tsp Dijon Mustard
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Kosher salt and freshly ground pepper to taste
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Process:
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Wash the greens and drain.
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Gently roast pine nuts in an un-greased iron skillet until lightly golden brown.
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Prepare the dressing:
Whisk together the shallots, garlic, mustard & vinegar.
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Slowly whisk in the oil so the dressing is emulsified (well blended.)
Add the lemon juice and season to taste with salt & pepper.
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Toss the greens with the dressing and arrange on 4 serving plates.
Garnish with the tomatoes and olives.
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Cut the goat cheese into 8 disks 1/4 inch thick.
Brush each slice lightly with olive oil, both sides,
then dip slices in bread crumbs, both sides, and place on ungreased baking sheet.
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Bake the goat cheese in very hot oven (500°) or under a broiler for approximately 2 minutes until cheese is lightly browned and warmed throughout.
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Place 2 rounds of the roasted cheese on each salad.
Sprinkle with pine nuts.
Serve immediately while cheese is still warm.
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Baked Goat Cheese Salad
This salad comes from Howard & Barbara Gunther's Grill On The Park overlooking Wagner Park in Aspen.
It is a celebration of refined textures and colors that will make you re-think what a salad can be!
Recipe from Jill Sheeley's cookbook,
Lighter Tastes of Aspen.
Click book for more information.
TIPS:
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Use only the best quality balsamic vinegar and extra virgin olive oil you can find.
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Use any variety of leafy baby greens, but never anything coarse or bland like iceberg lettuce.
Related:
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