WARM GOAT CHEESE SALAD
Serves 6
This salad is so good and special. The warm goat cheese
patty on cold salad is decadant! We love it!
2 5 ounce packages mixed baby greens
12 ounce soft goat cheese log(s)
Dressing: 2 cloves garlic, peeled, minced
¼ cup olive oil
1 tsp dried Basil
2 Tbsp red wine vinegar
1 1/2 Tbsp Dijon mustard
salt to taste
pepper to taste
2 - 3 slices of great tasting bread (we use Jim's homemade)
3 or 4 Tbsp Butter
1 egg, beaten
Put bread into food processor with blade and make very fine
bread crumbs. Transfer to a skillet with butter and toast
until golden brown. Set aside. Cut goat cheese into 1/3 inch
thick slices (I just press into patties because they never
cut right for me). Dip patties into egg and then into toasted
bread crumbs. Refrigerate until very cold. Make dressing by
whisking olive oil, basil, vinegar and dijon. Season to taste
with salt and pepper. Toss salad greens with dressing and
put on plate(s). Heat non-stick skillet to hot. Put in a little
olive oil and fry cold goat cheese patties for 1 - 2 minutes
on each side(if you cook too long, cheese will start to fall
apart - just cook until warm and toasty). It's helpful to
work in small batches. Place on top of salad and serve immediately.
