Baked Goat Cheese Salad

Baked Goat Cheese Salad
Photo by Tina Evans

Ingredients

  • 1 small head radicchio, torn
  • ¼ teaspoon freshly ground pepper
  • ¼ teaspoon salt
  • 3 sprigs fresh oregano
  • ½ bunch watercress, trimmed
  • 3 tablespoons balsamic vinegar
  • ½ cup olive oil
  • + 7 more ingredients
    • ½ head Bibb lettuce, torn
    • 3 sprigs fresh thyme
    • ½ cup dry breadcrumbs
    • Garnish: fresh thyme sprigs
    • 1 (11-ounce) log fresh goat cheese
    • ½ teaspoon Dijon mustard
    • 3 sprigs fresh rosemary

Combine first 4 ingredients in a small saucepan over medium-high heat. Bring to a boil; remove from heat, and cool. Cut cheese log into 8 rounds, and place rounds on a plate; drizzle with oil mixture. Let stand 30 minutes. Pour oil from cheese into a bowl; discard herbs. Refrigerate cheese rounds...

View full recipe at My Recipes

Comments

Variations on Baked Goat Cheese Salad

  • Baked Goat Cheese Salad
    • 1 bag (8 oz.) spring salad mix
    • 1 piece (6 oz.) firm goat cheese, sliced into 6 rounds* and chilled
    • 1 teaspoon Bertolli Classico™ Olive Oil
    • +14 other ingredients


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