Warm Goat Cheese Salad With Grilled Olive Bread

By á-174942

Ingredients

• VINAIGRETTE:
• 2 garlic cloves peeled, halved
• 1/4 cup extra-virgin olive oil
• 1 tablespoon chopped fresh basil
• 2 tablespoons red wine vinegar
• 2 tablespoons Dijon mustard
• Salt to taste
• Freshly-ground black pepper to taste
• SALAD:
• 1 cup panko (Japanese breadcrumbs) (available at Asian markets and in the Asian foods section of some supermarkets)
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 1/2 teaspoon freshly-ground black pepper
• 1/4 teaspoon salt
• 3 logs soft fresh goat cheese - (4 oz ea) each halved
• crosswise, and halves pressed to 1/2" thickness
• 2 large egg whites lightly beaten
• until foamy
• 1 tablespoon olive oil
• 6 slices olive bread, 3/4" thick
• Additional olive oil
• 2 packages mixed baby greens - (5 oz ea)

Details

Servings 6

Preparation

Step 1

For Vinaigrette: Place garlic and oil in small glass measuring cup or ramekin. Cover tightly with plastic wrap and microwave 30 seconds. Transfer garlic to small bowl. Reserve oil.

Using fork, coarsely mash garlic. Add basil, vinegar, and mustard to mashed garlic. Whisk until smooth. Gradually whisk in reserved garlic oil. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 1 hour at room temperature and rewhisk before using.)

For Salad: Mix first 6 ingredients in medium bowl to blend. Dip each cheese round into egg whites, turning to coat. Coat each with breadcrumb mixture. Transfer coated cheese rounds to plate. Cover with plastic wrap and refrigerate at least 1 hour and up to 8 hours.

Prepare barbecue (medium-high heat). Heat 1 tablespoon olive oil in heavy large nonstick skillet over medium-high heat. Add cheese rounds and cook until golden and crisp, about 3 minutes per side. Transfer to plate.

Brush bread slices on both sides with olive oil. Grill until beginning to toast, about 3 minutes per side. Transfer to plate.

Place greens in large bowl and toss with all but 2 tablespoons vinaigrette; season to taste with salt and pepper. Divide salad among 6 plates. Top each with 1 cheese round and 1 slice grilled bread. Drizzle cheese rounds with remaining 2 tablespoons vinaigrette and serve.

This recipe yields 6 servings.