Herbed Baked Goat Cheese Salad
(from Bethany’s recipe box)
Serves 6
For a sweet counterpoint to the herb flavor, add 1 cup dried cherries, golden raisins, or dried cranberries to the salad just before tossing it.
Source: Cook's Country December/January 2009
Categories: Salads
Ingredients
- 1 1/2 cups pecans
- 12 ounces goat cheese, softened
- 2 tablespoons chopped fresh chives
- 1 teaspoon minced fresh thyme
- 2 large eggs
- 12 cups hearty salad greens
- 1 recipe Basic Vinaigrette (see related recipe)
Directions
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Pulse pecans in food processor until finely chopped; transfer to medium bowl. Add cheese, chives, and thyme to food processor and process until smooth. Refrigerate cheese mixture in covered bowl until firm, at least 1 hour or up to 2 days.
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Using hands, roll 2 tablespoons chilled cheese mixture into twelve 1½-inch balls. Beat eggs in medium bowl. One at a time, dip balls in egg, then roll in nuts, pressing gently to adhere. Place balls 2 inches apart on rimmed baking sheet. Press balls into 2-inch disks with greased measuring cup. Cover with plastic wrap and freeze until completely firm, at least 2 hours or up to 1 week.
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Adjust oven rack to upper position and heat oven to 475 degrees. Remove plastic and spray cheese lightly with cooking spray. Bake until nuts are golden brown and cheese is warmed through, 7 to 10 minutes. Let cool 3 minutes. Toss greens with vinaigrette. Serve warm cheese rounds over dressed salad.