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Home > Salads
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.
Serves: 4
Ingredients:
- 4 slices of French or Italian bread, cut 1/2 in. (1 cm) thick
- 1 garlic clove, cut in half
- 3 ounces goat cheese cut into 4 rounds
- 1 Tbs extra virgin olive oil
- 4 sprigs fresh thyme or 1/4 tsp dried thyme leaves
- Freshly ground black pepper
- 1 lb (450 g) mesclun*
- 1/2 cup of your favorite vinaigrette
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.
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