Baked Goat Cheese Salad

Baked Goat Cheese Salad Recipe
Photo: Tina Evans; Styling: Leslie Byars Simpson
"Goat cheese releases more flavor when it's warm and creamy," says Paula Lambert, founder of Mozzarella Company in Dallas.

Yield:

4 servings

Recipe from

Southern Living

Ingredients

3 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

Preparation

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.

Paula Lambert, Mozzarella Company, Dallas, Texas,

Southern Living

January 1996