WARM GOAT CHEESE SALAD WITH GRILLED OLIVE BREAD

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WARM GOAT CHEESE SALAD WITH GRILLED OLIVE BREAD

 

The goat cheese must be coated and refrigerated at

least one hour (and up to eight hours) before cooking.

 

 

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

 

Salad

1 cup panko (Japanese breadcrumbs)*

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh basil

1/2 teaspoon ground black pepper

1/4 teaspoon salt

3 4-ounce logs soft fresh goat cheese, each halved

crosswise, halves pressed to 1/2-inch thickness

2 large egg whites, lightly beaten until foamy

 

1 tablespoon olive oil

 

6 3/4-inch-thick slices olive bread

Additional olive oil

 

2 5-ounce packages mixed baby greens

 

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.

 

* Available at Asian markets and in the Asian foods

section of some supermarkets.

 

Makes 6 servings.

 

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