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

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

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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