If I could eat this salad every single day for the rest of my life, without paying for all that goat cheese with thunder thighs, I would totally do it. Alas, it is not to be. I’ve heard “rumours” (I’m looking at you Theresa Albert) that cheese is supposed to be used as a condiment. So, so, sad. This is a Barefoot Contessa recipe so you know it’s scrumptious.
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)
Freshly ground black pepper
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
3 tbsps champagne vinegar or white wine vinegar
1/2 tsp Dijon-style mustard
1/2 tsp 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
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.