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Serves: 6
3
small rounds fresh goat cheese, each about 1/4 pound
2 tablespoons olive
oil
1 1/2 cups finely dried bread crumbs
4 large handfuls mesclun or
mixed salad greens
1 clove garlic, minced
VINAIGRETTE:
5
tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon
balsamic vinegar
Salt and freshly ground pepper
Whisk together the
oil, and two vinegars. Season to taste with salt and pepper and stir in the
minced garlic.
Preheat oven to 400 degrees. Cut each cheese round
horizontally to make 6 rounds.
Place on a plate and drizzle with the olive
oil, turning once to lightly coat both sides.
Spread the bread crumbs on a
plate. Coat the rounds of goat cheese on both sides with the crumbs and then
place well spaced on a baking sheet.
Bake until the cheese rounds are
slightly bubbling around the edges, 4-6 minutes.
Drizzle salad greens with
the dressing. Toss well and divide the greens evenly among 6 salad plates.
Place a hot cheese round in the centre of each mound of greens. Serve
immediately.
