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
