Green Salad with Mustard Vinaigrette and warm goat cheese

By PamCallan

Ingredients

• Green Salad Vinaigrette:
• 3 tablespoons Champagne vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon minced fresh garlic
• 1 extra-large egg yolk, at room temperature*
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup good olive oil
• Salad With Warm Goat cheese:
• Goat cheese
• 8 slices country white bread
• Good olive oil
• Salad greens for 4 salads
• kosher salt
• Freshly ground black pepper

Details

Servings 6
Preparation time 10mins
Cooking time 10mins
Adapted from foodnetwork.com

Preparation

Step 1

In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.

1. Preheat oven to 450 degrees
2. Cut each into 1/2 inch slices. Place bread on a baking sheet, brush lightly with olive oil, and place a slice of goat cheese on each piece. Bake for 8-10 minutes, until bread is toasted and cheese is warm.
3. Meanwhile place salad greens in a large bowl and toss with enough Green salad Vinaigrette to moisten. Divide the salad among 4 plates. Place 2 slices of toasted bread on each salad. sprinkle with salt and pepper and serve. Makes 4 salads.
Note: If you're worried about raw egg, eliminate it from the recipe.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.