Salad with Warm Goat Cheese This leafy green side dish recipe is topped off with slices of toasted country white bread and warm goat cheese. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 13, 2013 Print Share Share Tweet Pin Email Prep Time: 10 mins Bake Time: 8 mins Total Time: 10 mins Servings: 4 Jump to Nutrition Facts Ingredients 3 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 Green Salad Vinaigrette 3 tablespoon champagne vinegar or white wine vinegar ½ teaspoon Dijon-style mustard ½ teaspoon minced fresh garlic 1 extra-large egg yolk, at room temperature ¾ teaspoon kosher salt ¼ teaspoon freshly ground black pepper ½ cup olive oil Directions Preheat oven to 450 degrees F. 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. 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. Green Salad Vinaigrette 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. Egg 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. Print Nutrition Facts (per serving) 565 Calories 45g Fat 29g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 565 % Daily Value * Total Fat 45g 58% Saturated Fat 11g 55% Cholesterol 75mg 25% Sodium 998mg 43% Total Carbohydrate 29g 11% Protein 12g Vitamin C 5.3mg 27% Calcium 201.9mg 16% Iron 3.2mg 18% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.