Baked Goat Cheese Salad Recipe

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Salads

Cheese and Egg Salad

Baked Goat Cheese Salad

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Ingredients:
sprigs fresh rosemary
3 sprigs fresh thyme
3 sprigs fresh oregano
1/2 cup olive oil
1 (11-ounce) log fresh goat cheese
1/2 teaspoon Dijon mustard
3 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup dry breadcrumbs
1/2 bunch watercress, trimmed
1/2 head Bibb lettuce, torn
1 small head radicchio, torn
Garnish: fresh thyme sprigs

Directions:
Combine first 4 ingredients in a small saucepan over medium-high heat. Bring to a boil; remove from heat, and cool.
Cut cheese log into 8 rounds, and place rounds on a plate; drizzle with oil mixture. Let stand 30 minutes.
Pour oil from cheese into a bowl; discard herbs. Refrigerate cheese rounds 15 minutes or until firm.
Add mustard and next 3 ingredients to oil, stirring with a whisk.
Coat cheese with breadcrumbs; place on a baking sheet. Bake at 350° for 10 minutes; set aside.
Combine greens in a bowl; drizzle with oil mixture, tossing to coat. Place on plates; top each with 2 cheese rounds. Garnish, if desired.

Yield: 4 servings