You may also like
Categories:
goat cheese olive oil bread crumbs sherry vinegar garlic mustard salt freshly ground pepper spinach tomatoes
Viewed: 44 - Published at: 8 years agoIngredients
- 2 5-ounce logs of goat cheese, cut into thirds crosswise
- 3 tablespoons olive oil
- 1/2 cup dried fine bread crumbs, freshly made
- 2 tablespoons Sherry vinegar
- 2 cloves garlic, peeled and minced
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 small bunch spinach, cleaned and trimmed
- 1 bunch watercress, rinsed with stems removed
- 6 sun-dried tomatoes, thinly sliced
Method
- Coat the goat cheese with 2 tablespoons of the olive oil.
- Dust with bread crumbs and refrigerate for 1 hour.
- Line a baking sheet with wax paper.
- Set aside.
- Preheat the oven to 400 degrees.
- Combine the Sherry vinegar, garlic and mustard in a large glass or ceramic bowl.
- Whisk in the remaining olive oil.
- Season with salt and pepper.
- Set aside.
- Place the breaded goat-cheese pieces on the baking sheet.
- Bake in the oven until golden brown and soft, about 5 to 10 minutes.
- Add the greens to the vinaigrette.
- Toss and divide among 6 salad plates.
- Place the warm goat cheese in the middle of each plate and garnish with sun-dried tomatoes.
