Description
Source: Alice Waters and Cookstr
Ingredients
For the goat cheese rounds:
- ½ pound fresh goat cheese (one 2 by 5-inch log)
- 1 cup extra virgin olive oil
- 3 to 4 sprigs fresh thyme, chopped
- 1 small sprig rosemary, chopped
- ½ sour baguette, preferably a day old (I used panko bread crumbs)
- salad greens, however many you need
For the dressing:
Finely dice a shallot or two. Place in a bowl and cover with the juice of one orange. Add 1 tablespoon white balsamic vinegar. Season with a pinch of kosher salt and a pinch of sugar. Let macerate for 15 minutes, if you have the time, or less, if you don’t. Whisk in about 1/3 cup extra-virgin olive oil. It’s ok if the dressing is not totally emulsified. Just give it a stir when you’re ready to use it and make sure to scoop out some of those delicious shallots over your greens when you’re ready to toss them.
Instructions
- Carefully slice the goat cheese into 8 disks about ½ inch thick. Pour the olive oil over the disks and sprinkle with the chopped herbs. Cover and store in a cool place for several hours or up to a week.
- Preheat the oven to 300°F. Cut the baguette in half lengthwise and dry out in the oven for 20 minutes or so, until dry and lightly colored. Grate into fine crumbs on a box grater or in a food processor. The crumbs can be made in advance and stored until needed. (Note: Using panko makes this process much simpler)
- Preheat the oven to 400°F. (Note: Cookstr says a toaster oven works well.) Remove the cheese disks from the marinade and roll them in the bread crumbs, coating them thoroughly. Place the cheeses on a small baking sheet and bake for about 6 minutes, until the cheese is warm.
- Toss the lettuces lightly with the vinaigrette and arrange on salad plates. With a metal spatula, carefully place 2 disks of the baked cheese on each plate and serve.
- Prep Time: 20 minutes
- Cook Time: 30 minutes