Salad with Grapes, Pine Nuts, Prosciutto, and Herbed Baked Goat Cheese

By mrboyton

Ingredients

• Ingredients
• Herbed Baked Goat Cheese
• 3 ounces Melba toasts , white (about 2 cups)
• 1 teaspoon ground black pepper
• 3 large eggs
• 2 tablespoons Dijon mustard
• 1 tablespoon chopped fresh thyme leaves
• 1 tablespoon chopped fresh chives
• 12 ounces goat cheese , firm
• Extra-virgin olive oil
• Salad
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon minced shallot
• 1/4 teaspoon table salt
• 6 tablespoons extra-virgin olive oil
• Ground black pepper
• 14 cups mixed greens , washed and dried
• 12 ounces red seedless grapes , each grape halved
• 1/2 cup pine nuts , toasted in a small dry skillet over medium heat until fragrant and golden, about 7 minutes
• 12 slices prosciutto , very thin

Details

Servings 6

Preparation

Step 1

Instructions
1. For Goat Cheese: In food processor, process Melba toasts to fine even crumbs, about 1 1/2 minutes; transfer crumbs to medium bowl and stir in pepper. Whisk eggs and mustard in medium bowl until combined. Combine thyme and chives in small bowl.

2. Using kitchen twine or dental floss, divide cheese into 12 evenly sized pieces. Roll each piece into a ball; roll each ball in herbs to coat lightly. Transfer 6 pieces to egg mixture, turn each piece to coat; transfer to Melba crumbs and turn each piece to coat, pressing crumbs into cheese. Flatten each ball into disk about 1 1/2 inches wide and 1 inch thick and set on baking sheet. Repeat process with remaining 6 pieces cheese. Freeze cheese until firm, about 30 minutes. (Cheese may be wrapped tightly in plastic wrap and frozen up to 1 week.) Adjust oven rack to uppermost position; heat to 475 degrees.

3. Remove cheese from freezer and brush tops and sides evenly with olive oil. Bake until crumbs are golden brown and cheese is slightly soft, 7 to 9 minutes (or 9 to 12 minutes if cheese is completely frozen). Using thin metal spatula, transfer cheese to paper towel-lined plate and cool 3 minutes.

4. For Salad: Combine vinegar, mustard, shallot, and salt in small bowl. Whisking constantly, drizzle in oil; season to taste with pepper. Place greens in large bowl, drizzle vinaigrette over, and toss to coat. Divide greens among individual plates; divide grapes and pine nuts among plates; and arrange 2 slices prosciutto and 2 rounds goat cheese on each salad. Serve immediately.