Salad with Macadamias and Goat Cheese

• 2 3 1/2-ounce logs soft fresh goat cheese (such as Montrachet), chilled
• 1/2 cup chopped macadamia nuts
• 8 cups mixed baby greens
• 1 avocado, peeled, halved, pitted, cut into thin wedges
• 8 tablespoons olive oil
• 3 tablespoons balsamic vinegar

1. Cut each goat cheese log crosswise into 6 rounds.
2. Place nuts in a shallow bowl.
3. Press cheese rounds into nuts, turning to coat.
4. Arrange cheese rounds on plate; reserve any remaining nuts.
5. Cover cheese; chill.
6. Mound greens in large salad bowl.
7. Arrange avocado wedges atop greens.
8. Whisk 6 tablespoons live oil and vinegar in small bowl to blend.
9. Season dressing to taste with salt and pepper.
10. Heat 2 tablespoons oil in heavy large skillet over medium heat.
11. Add cheese rounds; saute until just warmed through but still holding shape, about 1 minute per side.
12. Arrange cheese rounds on top of salad.
13. Drizzle dressing over; sprinkle with reserved macadamia nuts and serve.

logs soft fresh goat cheese, nuts, mixed baby greens, avocado, olive oil, balsamic vinegar

Taken from www.epicurious.com/recipes/food/views/salad-with-macadamias-and-goat-cheese-4471 (may not work)