Salad: Baked Goat Cheese Garden Salad

By SharonE

Ingredients

• 1/2 cup olive oil
• 4 fresh thyme sprigs or 1 tsp. dried
• 1 bay leaf, crumbled
• 2 4-oz. logs soft mild goat cheese (Montrachet) cut into four 1/2" thick rounds
• 1 cup toasted fresh white breadcrumbs
• 3 tbsp. balsamic vinegar
• 1 tsp. seasoned rice vinegar
• 8 cups assorted baby greens

Details

Servings 4

Preparation

Step 1

Combine first three ingredients in samll bowl. Arrange cheese rounds in single layer in small glass baking dish. Pour oil mixture over cheese. Turn cheese to coat. Cover and refrigerate 1 day.

Preheat oven to 450 degrees. Lightly oil baking sheet. Place breadcrumbs in bowl. Remove cheese from oil; reserve oil. Coat each round with crumbs, pressing gnetly to adhere. Arrange cheese on prepared baking sheet. Bake until lightly bubbling and golden, about 5 minutes.

Whisk vinegars into reserved oil mixture. Season with salt and pepper. Place greens in bowl. Pour over enough vinaigrette to coat lightly. Season with salt and pepper. Top salad with hot cheese.