10 min
DURATION
10 min
COOK TIME
6 servings
SERVINGS
Ingredients
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
Directions
- 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.