Crispy Goat Cheese Salad

Name: Crispy Goat Cheese Salad
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: 1 1/2 cups fresh bread crumbs; Kosher salt and freshly cracked black pepper; 1/4 cup rosemary infused olive oil, plus 3 teaspoons; 1 teaspoon chopped fresh thyme leaves, plus 4 sprigs for garnish; 1 (12-ounce) log fresh goat cheese, sliced into 1/2-inch disks; 4 ounces baby mixed greens, washed and dried

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Level: Easy
Total: 15 min

Prep: 5 min
Cook: 10 min

Yield: 4 servings

Level: Easy
Total: 15 min

Prep: 5 min
Cook: 10 min

Yield: 4 servings

Ingredients

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1 1/2 cups fresh bread crumbs

Kosher salt and freshly cracked black pepper

1/4 cup rosemary infused olive oil, plus 3 teaspoons

1 teaspoon chopped fresh thyme leaves, plus 4 sprigs for garnish

1 (12-ounce) log fresh goat cheese, sliced into 1/2-inch disks

4 ounces baby mixed greens, washed and dried

Directions

Preheat the oven to 375 degrees F.
In a small bowl, mix the bread crumbs with salt and pepper, to taste. Add 2 to 3 teaspoons of the olive oil, to just dampen the crumbs and mix well with a fork. Spread onto a rimmed baking sheet and toast in oven until golden and crisped, about 5 to 7 minutes. Allow to cool, then toss in chopped thyme.
Brush the goat cheese disks lightly with the remaining 1/4 cup of the oil and season with salt and pepper, to taste. Coat the cheese on all sides with toasted bread crumbs. Bake on a parchment or silicone lined rimmed baking sheet until warmed through, about 5 minutes.
Divide the mixed baby greens between 4 plates. Carefully, divide the goat cheese rounds on top of each salad, garnish with a sprig of thyme and serve.

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