We’ve been eating a lot of salad lately. The possibilities are really endless. It seems silly then to actually put a recipe down for a salad, but these goat cheese disks are just too easy and good not to share. Put them on whatever salad you choose. The recipe below serves two.
Salad with Baked Goat Cheese
- 2 ounces goat cheese
- 1/4 cup bread crumbs
- 1 tsp chopped herbs, such as sage, oregano or thyme
- 1 ounce milk
- 1/4 cup balsamic vinegar
- 2 cups mixed greens or spinach, torn
- 2 ounces pecans
- 1/2 cup raspberries or sliced strawberries
Pop the goat cheese in the freezer for 20 minutes. Slice off one ounce rounds and put the remaining goat cheese back in the refrigerator. Put bread crumbs, herbs and salt and pepper in one bowl and milk in another. Dip cheese in the milk then dredge in bread crumbs to coat. Put on a baking sheet and cook at 400 until golden, flipping once to cook evenly. This should take about five to seven minutes total. As the cheese is cooking, divide greens, berries and pecans between two plates. Put vinegar in a two-quart saucepan over medium heat and let liquid reduce by half, stirring occasionally. When cheese is done, put one on each plate and drizzle with balsamic reduction. Serve immediately.