Wednesday, April 7, 2010

Warm Goat Cheese Salad with Balsamic Vinaigrette

This salad was the most simple yet one of the most delicious salads we've served to date. Charisse and Eric are both big fans of a basic mixed green salad, maybe just a few red onions, or some grape tomatoes and a tasty balsamic dressing, and they are super easy to dress up.The thing that make this salad special are the warm, baked medallions of goat cheese that lay on the top just waiting to be sliced into. We are addicted to goat cheese especially Eric. Seriously Charisse has to ration it out otherwise the appetizer would become the main course! Goat cheese has a very distinct taste and texture so it might be something you have to get used to. Goat cheese texture is both crumbly like feta cheese and soft when compressed. The taste is very similar to feta, but smoother so if you like cheeses such as feta you will love goat cheese. It is much more mild of a cheese and very soft which makes it perfect to spread on a cracker or slice of french bread. For this recipe, we shaped it into silver dollar sized medallions and drizzled them in olive oil.
Next dredge the medallions through a mixture of breadcrumbs and herbs and bake the suckers until golden brown on the outside and warm and gooey on the inside. Now what could be easier? Even all you people out there that say "I can't cook" can do this one healthy simple yet fancy salad! 

Pictures and Recipe after the break

Warm Goat Cheese Salad 
What You Will Need
Spring salad mix
1/2 a red onion (sliced)
8 ounces of chevre (soft goat cheese)
roasted pine nuts
1/4 cup of bread crumb
1 tsp garlic salt
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
1 tsp olive oil

Preheat oven to 400*

In a small bowl combine the bread crumbs and all the herbs together.  This will be the crust on the goat cheese. 
If possible slice your goat cheese into silver dollar sized medallions.  If your cheese (like ours) is too soft and crumbles you will have to manually shape the goat cheese.  Drizzle the olive oil on both sides of the cheese and dredge in the bread crumb mixture.  Pat each side so the crumbs stick to the cheese. Lay on a baking sheet and bake for around 8-10 minutes, until the outside is golden brown and the inside is soft and warm.

Balsamic Vinaigrette

What You Will Need
1/2 cup olive oil
1/2 cup balsamic vinegar
1 tsp djion mustard
1/2 tsp dried thyme
1/4 tsp garlic salt
pepper to taste

Combine all ingredients in the bottom of a large salad bowl and whisk together. Throw in your lettuce mix and toss, coating all of the leaves equally.  Plate and top with sliced red onions, roasted pine nuts and two goat cheese medallions.

1 comment:

  1. Sounds tasty -- really appreciate the warm goat cheese process -- thanks!