Goat Cheese Canapes Salad ingredients:
- 2 cups fine dried bread crumbs
- 16-ounce log fresh goat cheese, room temperature
- olive oil
- 6 cups mesculun salad greens
- fleur de sel, optional
Place the bread crumbs in a pie plate or shallow bowl. Place the goat cheese on a 20-inch long piece of wax paper. Slice the cheese into 1/2-inch-thick rounds. Dip each goat cheese slice in bread crumbs to coat all sides. Place the rounds on a baking sheet or plate, cover with plastic wrap, and refrigerate until ready to cook up to 2 hours.
Heat 2 tablespoons olive oil in a heavy, flat-bottomed nonstick skillet on medium heat. Add the goat cheese slices in a single layer and saute until golden on both sides, turning once, about 1 1/2 minutes per side. Remove to a platter and saute the remaining slices, wiping out the pan to remove browned bits and adding more oil as necessary.
- 1 tsp. dijon mustard
- 2 Tbsp. balsamic vinegar
- 1/3 cup extra virgin olive oil
- 2 tsp. finely chopped fresh parsley or chives
- 2 tsp. finely chopped tarragon
- salt and pepper, to taste
In a large mixing bowl combine the Dijon mustard and balsamic vinegar. Gradually whisk in the olive oil in a thin stream. Add salt and pepper to taste. Stir in the Parsley and tarragon. Pour desired amount of dressing over mesculun greens. Add fleur de sel, if desired. Place sauteed goat cheese slices on top of salad. Serve warm.