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Salad with Warm Goat Cheese

Makes: 4 servings
Prep 10 mins Bake 450°F 8 mins
Salad with Warm Goat Cheese
  • 3 - 4  fresh small goat cheeses (crottins)
  • 8  slices  country white bread
  •  Good olive oil
  •  Salad greens for 4 salads
  •  Green Salad Vinaigrette (see recipe below)
  •  Kosher salt
  •  Freshly ground black pepper

1. Preheat oven to 450 degrees F.

2. Cut each goat cheese round horizontally into 2 or 3 half-inch slices. Place bread on a baking sheet, brush lightly with olive oil, and place a slice of goat cheese on each piece. Bake for 8 to 10 minutes, until bread is toasted and cheese is warm.

3. Meanwhile, place salad greens in a large bowl and toss with enough Green Salad Vinaigrette to moisten. Divide the salad among 4 lunch plates. Place 2 slices of toasted bread on each salad, sprinkle with salt and pepper, and serve. Makes 4 salads.

From the Test KitchenEgg Swap:
  • If you are concerned about the safety of using a raw egg yolk, use 2 tablespoons refrigerated or frozen egg product, thawed, in place of the yolk. The yolk can be omitted altogether, but the dressing will be less rich and creamy.
Green Salad Vinaigrette
  • 3  tablespoons  champagne vinegar or white wine vinegar
  • 1/2  teaspoon  Dijon-style mustard
  • 1/2  teaspoon  minced fresh garlic
  • 1  extra-large egg yolk, at room temperature
  • 3/4  teaspoon  kosher salt
  • 1/4  teaspoon  freshly ground black pepper
  • 1/2  cup  olive oil

1. In a small bowl, whisk together vinegar, mustard, garlic, egg yolk, kosher salt, and pepper. Gradually add olive oil, whisking until the vinaigrette is emulsified.

Nutrition Facts (Salad with Warm Goat Cheese)
  • Servings Per Recipe 4,
  • cal. (kcal) 565,
  • Fat, total (g) 45,
  • chol. (mg) 75,
  • sat. fat (g) 11,
  • carb. (g) 29,
  • fiber (g) 2,
  • pro. (g) 12,
  • vit. A (IU) 1215,
  • vit. C (mg) 5,
  • sodium (mg) 998,
  • calcium (mg) 202,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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