Garden Lettuces with Baked Goat Cheese

Garden Lettuces with Baked Goat Cheese
Photo by Mark Thomas

Ingredients

  • Salt and freshly ground black pepper to taste
  • 2 to 3 Tbs. sherry vinegar or redwine vinegar
  • ½ cup extra-virgin olive oil; more as needed
  • 3 to 4 sprigs fresh thyme
  • About 1 cup fine fresh breadcrumbs
  • 3 small logs fresh goat cheese (12 to 14 oz. total)
  • ¾ lb. garden lettuces: small oak leaf, red leaf, arugula, mâche, and any other tender lettuce greens, washed and dried well
  • + 1 more ingredients
    • 1 Tbs. chopped fresh marjoram or thyme (or a mix of the two)

Slice the goat cheese into 16 or more disks, each 1/2 inch thick. In a small dish, arrange the disks snugly and pour the olive oil over them (add more if needed to cover). Add the sprigs of thyme, cover with plastic, and marinate in the refrigerator for a few hours or overnight. Heat the oven to...

View full recipe at Fine Cooking

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