Name: Salad with Herbed Baked Goat Cheese and Vinaigrette
Total time: 1 h 15 min
Yield: Serves 6
Cuisine: French, Europe
Ingredients: 3 ounces (2 cups) white Melba toasts; 1 teaspoon pepper; 3 large eggs; 2 tablespoons Dijon mustard; 1 tablespoon minced fresh thyme leaves; 1 tablespoon chopped fresh chives; 12 ounces firm goat cheese; extra-virgin olive oil; 2 tablespoons red wine vinegar; 1 tablespoon Dijon mustard; 1 teaspoon minced shallot; Salt and pepper; 6 tablespoons extra-virgin olive oil; 14 ounces (14 cups) mixed hearty salad greens

Why This Recipe Works

For the best warm goat cheese salad recipe, we found that Melba toast crumbs gave our cheese an exceptionally crisp crust. Freezing the breaded goat cheese rounds for 30 minutes before baking them in a hot oven ensured a crunchy coating and a smooth, but not melted, interior.

Instructions

for goat cheese

In food processor, process Melba toasts to fine even crumbs, about 1 1/2 minutes; transfer crumbs to medium bowl and stir in pepper. Whisk eggs and mustard in medium bowl until combined. Combine thyme and chives in small bowl.

Using kitchen twine or dental floss, divide cheese into 12 evenly sized pieces. Roll each piece into a ball; roll each ball in herbs to coat lightly. Transfer 6 pieces to egg mixture, turn each piece to coat; transfer to Melba crumbs and turn each piece to coat, pressing crumbs into cheese. Flatten each ball into disk about 1 1/2 inches wide and 1 inch thick and set on baking sheet. Repeat process with remaining 6 pieces cheese. Freeze cheese until firm, about 30 minutes. (Cheese may be wrapped tightly in plastic wrap and frozen up to 1 week.) Adjust oven rack to uppermost position; heat to 475 degrees.

Remove cheese from freezer and brush tops and sides evenly with olive oil. Bake until crumbs are golden brown and cheese is slightly soft, 7 to 9 minutes (or 9 to 12 minutes if cheese is completely frozen). Using thin metal spatula, transfer cheese to paper towel-lined plate and cool 3 minutes.

for salad

While goat cheese is baking, combine vinegar, mustard, shallot, and 1/4 teaspoon salt in large bowl. Whisking constantly, drizzle in oil. Season with pepper to taste.

Add greens, toss gently to coat, then divide among salad plates. Arrange warm goat cheese on greens and serve.