Spinach Salad with Baked Herbes de Provence Chèvre


  • 2 ½ tablespoon(s) balsamic vinegar
  • 1/8 teaspoon(s) white pepper, or to taste
  • 1 pound(s) chèvre cheese inch a round log
  • 4 tablespoon(s) Olive Oil
  • 2/3 cup(s) bread crumbs, dry, unseasoned
  • 2 teaspoon(s) Dijon mustard
  • 1 teaspoon(s) herbes de Provence
  • + 6 more ingredients
    • ½ teaspoon(s) kosher salt
    • For the dressing
    • 1 tablespoon(s) herbes de Provence
    • 2 pound(s) spinach, trimmed, washed
    • 1 red bell pepper, seeded (large)
    • ½ cup(s) olive oil, extra virgin

Cut the cheese log into eight equal 2-ounce portions. Thoroughly coat each cheese round with olive oil. Combine the bread crumbs with the herbes de Provence and sprinkle over each side, gently pressing them into the cheese rounds. Place on a tray, cover and refrigerate for 1 hour. Tear the spin...

View full recipe at RecipeTips.com


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