Baked Goat Cheese With Garden Salad

Name: Baked Goat Cheese With Garden Salad
Total time: 15 min
Yield: Four servings
Ingredients: 1/2 cup olive oil, plus additional for oiling dish; 4 sprigs fresh thyme; 1 bay leaf, crumbled; 4 2 1/2-inch rounds of fresh goat cheese, each about 1/2-inch thick; 2 tablespoons balsamic vinegar; 1/2 teaspoon kosher salt; Freshly ground pepper to taste; 1/2 cup fine dry bread crumbs; 5 cups fresh greens (rocket, lamb's lettuce, small oak-leaf and red- leaf lettuces, chervil)

Recipe from Alice Waters

Adapted by Molly O'Neill

Total Time: 15 minutes, plus overnight refrigeration
Rating: 4(5)
Comments: Read comments

Featured in: FOOD; Market Value

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Ingredients

Yield:Four servings

½cup olive oil, plus additional for oiling dish
4sprigs fresh thyme
1bay leaf, crumbled
4 2½-inch rounds of fresh goat cheese, each about ½-inch thick
2tablespoons balsamic vinegar
½teaspoon kosher salt
Freshly ground pepper to taste
½cup fine dry bread crumbs
5cups fresh greens (rocket, lamb's lettuce, small oak-leaf and red- leaf lettuces, chervil)

Ingredient Substitution Guide

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Preparation

Step 1
Combine ¼ cup of the olive oil, the thyme and the bay leaf in a shallow dish. Add the cheese, and marinate in the refrigerator several hours or overnight.
Step 2
To make the vinaigrette, put the vinegar in a bowl and whisk in the remaining ¼ cup olive oil. Season with the salt and pepper.
Step 3
Preheat the oven to 450 degrees. Grease a small baking dish. Remove the goat cheese from the oil and coat with the bread crumbs. Put in the dish and bake until the cheese is lightly bubbling and golden brown, about 4 to 5 minutes.
Step 4
Meanwhile, toss the greens with the vinaigrette and divide among 4 plates. Place a round of goat cheese on the center of each salad, browner side up. Serve immediately.