I thought this salad would be an elegant addition to our celebratory meal. I really liked it because the baked goat cheese added a unique element, making it different from the types of salads I usually make. Plus, you really can’t go wrong where breaded goat cheese is concerned ;-) I ended up using store-bought salad dressing simply because I ran out of time with all my other meal prep going on, but I have included the recipe for the vinaigrette as I am sure the homemade version is much better. I also forgot to brush my cheese discs with olive oil before baking, but they tasted fabulous without. I think that step is more for appearance than flavor.
Mixed Greens with Baked Goat Cheese
For the baked goat cheese:
4 oz. log goat cheese
3 oz. Melba toast
1 tsp. Dijon mustard
1 tbsp. freshly chopped basil
1 tbsp. freshly chopped parsley
olive oil, for brushing
For the vinaigrette:
6 tbsp. extra-virgin olive oil
2 tbsp. red wine vinegar
1 tbsp. Dijon mustard
1 tbsp. minced shallot
salt and pepper, to taste
Slice the log of goat cheese into 6 equal slices. Roll each section into a ball and flatten into a disc. Place the Melba toast in the bowl of a food processor and process into fine crumbs. Transfer to a small bowl and set aside. In a small bowl, gently whisk the Dijon mustard into the egg. Finely chop the fresh herbs. Roll each disc of goat cheese in the fresh herbs, then in the egg mixture, and finally in the Melba toast crumbs. Place the breaded discs onto a baking sheet lined with parchment paper and place in the freezer for 30 minutes.
Preheat the oven to 475°. Brush each disc of cheese lightly with olive oil. Bake the discs for 5-7 minutes or until golden brown. While the cheese bakes, whisk together all vinaigrette ingredients in a small bowl. Toss with mixed greens. Allow the cheese to cool a couple of minutes before serving atop a bed of the mixed greens tossed with vinaigrette.
Source: adapted from Feed Yourself