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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

BAKED GOAT CHEESE WITH SALAD GREENS

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.


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