BROILED GOAT CHEESE SALAD WITH RASPBERRY VINAIGRETTE1 cup fine breadcrumbs 1/4 tsp. black pepper 1/2 lb. fresh chevre cylinders, a type that will retain its shape when sliced, well chilled, sliced into 1/2 inch rounds 1/2 cup olive oil 3 Tbsp. raspberry vinegar 1/4 tsp. vanilla extract 2 tsp. fresh thyme, minced 4 1/4 cups organic salad greens mix 1/2 cup fresh raspberries (optional) 1/2 cup pecan pieces (optional) Preheat oven to temperature 400 degrees F. Combine breadcrumbs with pepper in a shallow bowl. Dip well-chilled cheese rounds into oil, then dredge in bread crumbs to coat. Place cheese on a very lightly oiled baking sheet. Chill 10 minutes. Bake about 5 minutes, until lightly browned and beginning to bubble. Meanwhile, whisk together remaining oil, vinegar, vanilla, thyme and salt to taste in a jar with a tight fitting lid. Shake vigorously. Place lettuce mix in a large bowl and toss with the raspberry dressing. Arrange salad on individual plates and garnish each serving with rounds of cheese, raspberries and pecans. Servings: 4
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