Winter Greens with Black Olive Vinaigrette & Warm Marinated Goat Cheese Croutons

Winter Greens with Black Olive Vinaigrette & Warm Marinated Goat Cheese Croutons
Photo by Scott Phillips

Ingredients

  • Freshly ground black pepper
  • 1 large Belgian endive (about ½ lb.)
  • Sea salt or kosher salt
  • 1 large clove garlic, cut in half lengthwise
  • ¼ cup plus 2 tsp. extra-virgin olive oil
  • 2 tsp. fresh thyme leaves, lightly chopped
  • 8 slices (½-inch thick) baguette or thin Italian loaf, cut on the diagonal
  • + 3 more ingredients
    • 2 logs (¼ lb. each) fresh goat cheese
    • 1 recipe Black Olive Vinaigrette
    • 6 lightly packed cups of bite-size chicory and escarole (or other winter greens of your choice)

Cut each goat cheese log into four equal rounds, using a thin, sharp knife dipped in hot water. Arrange the rounds in one layer in a nonreactive container. Pour 1/4 cup of olive oil evenly over the cheese. Sprinkle with the thyme and grind on some pepper over the cheese. Cover and marinate for at...

View full recipe at Fine Cooking

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