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Garden Salad with Baked Goat Cheese and Herbs

Wine Pairing: Rex Goliath Chardonnay

Ingredients

• Baked Goat Cheese

  • 8 ounces fresh goat cheese, cut 1/2-inch thick
  • 1/2 cup olive oil
  • 6 sprigs fresh thyme
  • 1 cup fine, dry breadcrumbs

• Croutons

  • 8 thin slices of baguette, cut on the diagonal
  • 1/4 cup olive oil
  • 4 garlic cloves, peeled and cut in half

• Dressing and Salad

  • 1/2 cup extra-virgin olive oil
  • 2 Tablespoons balsamic vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon kosher salt
  • Pinch pepper to taste
  • 1/2 pound mixed lettuces, washed and spun dry gently

Directions

Marinate Goat Cheese: Marinate the rounds of goat cheese in the 1/2 cup olive oil with the sprigs of thyme for 15 minutes.

Croutons: Preheat the oven to 350°F. To make the croutons, brush the slices of baguette with olive oil and toast in the oven for about 10-15 minutes, until crunchy. Rub with a cut clove of garlic and set aside.

Vinaigrette: Make the vinaigrette by whisking the 1/2 cup olive oil with the vinegar and dijon. Add the salt and pepper.

Crust and Bake Goat Cheese: Remove the goat cheese from olive oil marinade then dip them into the breadcrumbs to coat. Transfer to an oiled sheet pan and chili for a few minutes in the freezer to allow the crumb coating to set. Right before ready to serve, bake in preheated 350°F oven for a about 5 minutes, until the cheese is lightly bubbling and golden brown.

Toss Salad: Meanwhile, toss the lettuce with enough vinaigrette to lightly coat and mound the lettuce on round salad plates. Place the cheese on the side of the plates and place the croutons next to the cheese.

Serves 8