By Julie White
A summer restaurant favorite, you can have this recipe done in a short amount of time. It is actually pretty hearty and satisfying by itself, or it can be served with a main dish of meat or fish. This salad serves six people.
14-ounce box of fresh baby mixed greens, chilled
4 tablespoons red wine vinegar
6 tablespoons olive oil
1 tablespoon Dijon mustard
Salt and pepper to taste
1 small shallot, minced finely
Combine in a small jar with a lid and shake vigorously
Baked goat cheese:
12-ounce firm goat cheese log
2 cups store-bought Italian bread crumbs
1 teaspoon black pepper
1 tablespoon mustard
1 tablespoon minced fresh thyme (dried can be substituted)
1 tablespoon minced fresh chives (fresh is preferred)
Preheat oven to 475 degrees.
Combine bread crumbs and pepper on a flat plate. In another bowl, whisk the eggs and add the mustard until combined.
On a third plate, combine the thyme and chives.
Using dental floss, cut the goat cheese log into 12 pieces.
Coat each piece of cheese in the herbs. Dip into the egg mixture and then roll in the bread crumbs. Refrigerate for 15 minutes.
After chilling, brush the cheese circles with olive oil. Place on a baking sheet and bake for 8 – 9 minutes or until golden. Cool.
Toss the salad greens with the vinaigrette and place the goat cheese on top. Serve as soon as possible.