BAKED GOAT CHEESE APPETIZER OR SALAD WITH BLUEBERRY BALSAMIC GLAZE

By jarren

The warm, nut-coated goat cheese makes a lovely starter for a summer dinner. Or serve it as the main event for a light lunch, accompanied by crusty bread. You'll find many other uses for the Blueberry Syrup called for in the glaze. (See p. 305 for the recipe and other serving suggestions.)

TIPS:
- Substitute toasted pine nuts, hazelnuts, or pecans for the walnuts.
- For a side salad, omit the goat cheese, toss the greens with the glaze, and garnish with candied pecans.

Ingredients

• Blueberry Balsamic Glaze:
• 6 oz goat cheese, sliced into 4 rounds
• 1/2 cup walnuts, toasted and crushed
• 4 cups fresh baby greens (spinach, mache, Boston lettuce)
• 1/4 cup blueberry syrup
• 2 tbsp balsamic vinegar
• 1 clove garlic
• 2 tbsp mild extra-virgin olive oil
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper

Preparation

Step 1

To make the glaze, combine Blueberry Syrup with balsamic vinegar and garlic. Whisk in olive oil and season to taste with salt and pepper.

Coat goat cheese rounds on all sides with nuts. Refrigerate until ready to serve.

Place cheese on a baking sheet and set in a 350°F (180°C) oven for 10 minutes.

Divide greens between 4 plates and top each with a round of cheese. Drizzle with the glaze.