Several heads of tender young farmstand lettuce or 1/2 pound baby lettuce mix
8 ounces fresh chevre
2 tablespoons minced herbs (rosemary, thyme, oregano, lemon balm)
1/2 cup extra virgin olive oil, divided
1 clove garlic, sliced
1/2 cup coarse fresh bread crums
2 Tbsp balsamic vinegar or lemon juice
1 – 2 tbsp Dijon mustard
1/2 tsp honey
1 1/2 cup walnut pieces
Preheat oven to 350 degrees Fahrenheit. Wash and dry the lettuce and set aside. Place chevre and herbs in small bowl. Poach the garlic by placing olive oil and garlic in the microwave for 1 minute. Let cool a bit and then discard the garlic. Drizzle 2 tbsp of the flavored oil onto the chevre and mix with fork. Make 4 small chevre patties and dredge them in bread crums. Set them on a small dish, cover and put into the freezer for 10 minutes.
Pour remaining oil inot the bottom of a large salad bowl. Add vinegar or lemon juice, mustard, honey and salt. Whisk vigorously until you have a creamy mixture. Gently toss the lettuce in the dressing. Divide among four salad plates.
Bake the cheese buttons for about 7 minutes, or until you can detect that the cheese is just beginning to soften. Remove from the oven, cool slightly and carefully lift with a spatula and place one on top of each salad. Top with some walnuts and serve with slices of fresh or toasted baguettes.
This recipe is courtesy of Maggie Foard’s excellent new book, Goat Cheese. It contains over 70 delicious recipes, gorgeous pictures and fun commentary.