Baked Goat Cheese Salad

  • 1 1/4 C. Panko breadcrumbs

  • 1 tsp. black pepper

  • 2 Tbsp. fresh thyme

  • 2 Tbsp. fresh chives

  • 3 large eggs

  • 2 Tbsp. Dijon mustard

  • 16 oz. goat cheese

  • Extra virgin olive oil

  • 16 oz Mixed greens

Vinaigrette

  • 1 shallot, minced

  • ¼ C. Extra virgin olive oil

  • ¼ C. Balsamic vinegar - High Quality (if you don’t have a quality aged balsamic vinegar you’ll want to change the ratio of vinegar to EVOO. 2 parts EVOO to 1 part vinegar)

  • Salt & pepper to taste

Combine the breadcrumbs with the pepper and herbs in one pan.

Whisk the eggs and mustard in a second pan.

Preheat oven to 475°.

Using dental floss, divide the cheese into 24 equal pieces (3 pieces per person). Form them back into a round disk. Dredge each piece in the egg mixture and then in the bread crumbs. Set on a parchment-lined baking sheet. Place in freezer until firm, about 15 mins.

While you wait, make the dressing. Combine ingredients in a jar with a tight fitting lid. Shake to emulsify. Taste and adjust seasoning as needed.

Remove breaded goat cheese from the freezer and brush with olive oil on tops and sides. Bake until golden brown and the cheese is slightly soft, 7-9 mins. Using a thin metal spatula, transfer to a paper towel lined plate to cool for 3 mins.

Lightly dress the mixed greens with the vinaigrette, maybe 3 Tbsp. The leaves should just be lightly coated and not drenched. Arrange greens on your salad plates. Garnish with baked cheese and a drizzle more of the vinaigrette.

Serves 8

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