- 1 tablespoon minced shallots
- 1/2 teaspoon minced garlic
- 1 sprig fresh thyme, about 3 inches
- 1/4 cup extra-virgin olive oil
- 1 tablespoon cider vinegar
- 1 baguette (about 1/2 lb.)
- 1/4 pound fresh chèvre (goat) cheese
- 2 tablespoons grated parmesan cheese
- 1 large egg
- 1 tablespoon whipping cream
- 1 tablespoon chopped fresh basil leaves
- 1 tablespoon chopped fresh chives
- 3/4 teaspoon chopped fresh rosemary leaves
- Salt and pepper
- About 1 cup blackberries, rinsed and drained
- 1/3 cup walnut halves or pieces
- 2 quarts (8 to 10 oz.) tender salad leaves, rinsed and crisped
- calories 470
- caloriesfromfat 57 %
- protein 15 g
- fat 30 g
- satfat 8.5 g
- carbohydrate 37 g
- fiber 4.1 g
- sodium 498 mg
- cholesterol 72 mg
How to Make It
With a spoon, bruise shallots, garlic, and thyme; add oil and vinegar. Set aside 20 minutes or up to 4 hours.
Slice baguette 1/4 inch thick on a sharp diagonal to make pieces 3 to 6 inches long. Reserve ends for another use. Toast until golden; set aside.
Mix goat cheese, parmesan, egg, and cream. Stir in basil, chives, rosemary, and salt and pepper to taste.
Divide berries among 4 shallow ramekins (each about 6 oz.). Cover fruit with cheese mixture. Set ramekins on a baking pan. Place nuts in a 9-inch pie pan.
Place ramekins and nuts in a 350° oven. Bake nuts until golden, about 10 minutes, and cheese mixture until set when shaken, about 15 minutes.
Meanwhile, pour the oil mixture through a fine strainer into a large bowl, pressing the aromatics. Discard residue. To oil mixture, add salad greens, and mix. Mound salad on 4 dinner plates. Set ramekins alongside and sprinkle cheese and salad with nuts. Serve with baguette slices. Season with salt and pepper.