Baked Goats Cheese Salad

• 7 ounces, weight Good Quality Goats Cheese, With Rind
• 4 Tablespoons Extra Virgin Olive Oil, Divided
• 1 teaspoon Chopped Dried Thyme
• 1 Tablespoon Chopped Fresh Rosemary
• 3-5/8 ounces, weight Arugula
• 3-5/8 ounces, weight Winter Greens
• 1/2 whole Red Onion
• 4 whole Cooked Beets
• 2 Tablespoons Balsamic Vinegar
• 1 ounces, weight Walnuts, Crushed

1. Start the day before. Chop cheese into 1/2 inch thick rounds. Marinate the cheese in 2 tablespoons olive oil and both the fresh and dried herbs. Season lightly. Put in the fridge overnight.
2. Half an hour before you wish to eat, take the cheese out of fridge and bring up to room temperature.
3. Preheat oven to 170u0b0C/350u0b0F.
4. Prepare salad by dividing greens and red onion between two plates. Chop beetroot and divide. Make the dressing with the remaining oil and vinegar.
5. Take the cheese and roll lightly in crushed walnuts to coat. Bake in a lightly oiled roasting dish for 5-8 minutes until heated through and bubbling gently. Use a fish slice to gently remove the cheese and place on top of the salad. Season well, dress and eat!

goats cheese, olive oil, thyme, rosemary, red onion, balsamic vinegar, weight walnuts

Taken from tastykitchen.com/recipes/salads/baked-goats-cheese-salad/ (may not work)