Salad with Goat Cheese & black olive vinaigret

By ALICJA

Ingredients

• 2 logs(1/4 lb.each) fresh goat cheese
• 1/4 cup plus 2 tsp.olive oil
• 2 tsp.fresh thyme leaves,lightly chopped
• pepper
• 8 slices(1/2 inch thick) baguette or thin italian loaf,cut on the diagonal
• 1 large clove garlic,cut in half lengthwise
• 6 lightly packed cups of bite-size chicory and escarole(or other winter greens of your choice)
• 1 large Belgian endive(about 1/2 lb)
• Black olive vinaigrette
• salt

Details

Servings 8

Preparation

Step 1

Up to 1 week ahead.
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 pepper.Cover and marinate for at least 2 hour in the refrigerator.Remove from refrigerator 30 min.before tossing the salad.