Mesclun Salad with Roasted Chevre
If you haven't tried goat cheese (also known as 'chevre') then now is the time. This salad is really just an excuse to eat the tangy, slightly tart cheese. You may reduce the fat content by using a bottled no-fat salad dressing.
- 1 garlic clove, cut in half
- 4 slices of French or Italian bread, cut 1/2 in. (1 cm) thick
- 1/2 cup of your favorite vinaigrette
- 1 lb (450 g) mesclun*
- Freshly ground black pepper
- 4 sprigs fresh thyme or 1/4 tsp dried thyme leaves
- 1 Tbs extra virgin olive oil
- 3 ounces goat cheese cut into 4 rounds
- Lightly toast the bread in a toaster or under a broiler. Rub the top side of the toast with the garlic clove. Place a round of goat cheese on the toast, top with a sprig of thyme, a grinding of black pepper, and drizzle with the olive oil. Set the toasts on a small baking sheet and broil about 6 in. (15 cm) from the heat for 3 to 5 minutes, until the cheese is soft. In a medium mixing bowl mix the greens and half the vinaigrette, tossing to combine well. Divide the greens among 4 plates, and top with the goat cheese toast. Serve the remaining dressing on the side.