This salad makes a great light lunch or a nice addition to a hearty dinner.
- 8 ounces fresh goat cheese
- Salt and pepper
- 1 tablespoon fresh thyme leaves
- 3/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 cup unseasoned breadcrumbs
- ~~ Honey Thyme Vinaigrette ~~
- 1 tablespoon honey
- 1/4 cup balsamic vinegar
- ~~ Salad ~~
- 6 cups assorted salad greens
Preheat the oven to 350 degrees. Divide the cheese into four 2-ounce portions forming each into a medallion shape, about 1-inch thick. Season with salt, pepper and thyme leaves. In a shallow bowl, whisk the olive oil and mustard together. Dip the goat cheese in the oil mixture to coat all sides and then roll in the breadcrumbs. Place in a lightly oiled baking dish and refrigerate for 30 minutes before baking. Bake for 12 minutes or until the center is soft to the touch. Remove from oven and let stand for 10 minutes.
To make the vinaigrette, whisk the honey, vinegar and thyme together. Add the olive oil in a thin stream, whisking constantly. Season to taste with salt and pepper. Toss salad greens with the vinaigrette and divide between four salad plates. Top each salad with a warm goat cheese medallion and serve immediately.
Makes 4 servings.