Baked Goat Cheese With Garden Salad
- 1/2 cup olive oil, plus additional for oiling dish
- 4 sprigs fresh thyme
- 1 bay leaf, crumbled
- 4 2 1/2-inch rounds of fresh goat cheese, each about 1/2-inch thick
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon kosher salt
- Freshly ground pepper to taste
- 1/2 cup fine dry bread crumbs
- 5 cups fresh greens (rocket, lamb's lettuce, small oak-leaf and red- leaf lettuces, chervil)
- Combine 1/4 cup of the olive oil, the thyme and the bay leaf in a shallow dish.
- Add the cheese, and marinate in the refrigerator several hours or overnight.
- To make the vinaigrette, put the vinegar in a bowl and whisk in the remaining 1/4 cup olive oil.
- Season with the salt and pepper.
- Preheat the oven to 450 degrees.
- Grease a small baking dish.
- Remove the goat cheese from the oil and coat with the bread crumbs.
- Put in the dish and bake until the cheese is lightly bubbling and golden brown, about 4 to 5 minutes.
- Meanwhile, toss the greens with the vinaigrette and divide among 4 plates.
- Place a round of goat cheese on the center of each salad, browner side up.
- Serve immediately.
olive oil, thyme, bay leaf, goat cheese, balsamic vinegar, kosher salt, freshly ground pepper, bread crumbs, fresh greens
Taken from cooking.nytimes.com/recipes/4856 (may not work)