Herbes de Provence: Spinach and Watercress Salad with Baked Herbes de Provence Chèvre

A blend with imagination.


| February/March 1994





Serves 6

Mild goat cheese baked in a crumb crust is a fine partner for crisp, dark greens; the addition of herbes de Provence takes it beyond the expected.

• 2 five- or six-ounce rounds of chèvre cheese, sliced crosswise into thirds to make 6 rounds
• 4 tablespoons olive oil
• 1/2 cup unseasoned dry bread crumbs
• 1 tablespoon herbes de Provence
• 1 bunch spinach (about 12 ounces)
• 1 bunch watercress (about 8 ounces)

Thoroughly coat the cheese rounds with oil. Mix the bread crumbs and herbs and press them all over the cheese rounds. Refrigerate, covered, for 1 hour. Wash, trim stems, and dry the spinach and watercress. Refrigerate until ready to use.

Dressing

• 1/2 cup olive oil
• 2 1/2 tablespoons balsamic vinegar
• 2 garlic cloves, minced
• 2 teaspoons dijon-style mustard
• 1 teaspoon herbes de Provence
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• 1 sweet red pepper, cut in strips





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