- 1
- 14 mins
- 44 mins
Ingredients
- 1 log (4 oz) fresh goat cheese
- 1 cup bread crumbs
- 1 tsp dried thyme or Italian seasoning
- salt and black pepper to taste
- 1 egg, lightly beaten
- 1/4 cup walnuts
- 16 cup mixed greens or arugula (6-oz bag)
- Balsamic Vinaigrette (see page 100)
- 1 pear, peeled, cored, and sliced
Preparation
Step 1
Slice the goat cheese into four 1/2" disks (a piece of unflavored dental floss makes this job easy). If the cheese crumbles, use your hands to form it back into disks. Pour the bread crumbs onto a plate and toss with the thyme and a pinch each of salt and pepper.
Dip the goat cheese into the egg, then into the crumb mixture and turn to coat evenly. Place the disks on a plate and into the freezer for 15 minutes to firm up.
Preheat the oven to 450°F. Place the goat cheese on a baking sheet coated with nonstick cooking spray and bake for 10 minutes, until the cheese is soft and the crumbs are toasted. Remove. While the oven is still hot, toast the walnuts for 5 minutes.
Toss the lettuce with the vinaigrette and pear. Divide among 4 cold plates. Top with the walnuts and goat cheese.