Spinach and Watercress Salad with Baked Chèvre Recipe

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The fresh flavor of herbes de Provence takes this simple salad to a new level.
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Lavender was added to the herbes de Provence blend for the benefit of tourists who saw the purple flower as symbolic of the region.
10 min COOK TIME
6 servings SERVINGS


    For the Baked Chèvre

    • Two 5- or 6-ounce rounds chèvre cheese, sliced into thirds for 6 pieces total
    • 4 tablespoons extra-virgin olive oil
    • 1/2 cup unseasoned breadcrumbs
    • 1 tablespoon herbes de Provence

    For the Salad

    • 1 bunch spinach (about 12 ounces)
    • 1 bunch watercress (about 8 ounces)

    For the Dressing

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


    • Thoroughly coat the cheese rounds with oil. Mix the breadcrumbs and herbs together, and press the mixture all over the cheese rounds. Refrigerate, covered, for 1 hour.
    • Wash, dry, and trim the stems of the spinach and watercress. Refrigerate until ready to use.
    • Combine all dressing ingredients except red pepper.
    • Just before serving, bake the breaded chèvre rounds in an oven preheated to 400 degrees Fahrenheit for 5 to 10 minutes, or until warm and softened.
    • Toss the greens with the dressing and divide among 6 plates. Place the warm cheese rounds in the center of each plate, and garnish with red pepper strips. For more about growing and blending your own herbs and spices, see: Homemade Spice Blends.
      Reprinted from The Herb Companion.

    Mild goat cheese baked in a crumb crust is the perfect partner for crisp, dark greens; the addition of herbes de Provence truly takes this salad to the next level. 

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