Crispy Goat Cheese Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 424
- Total Fat
- 35
- Saturated Fat
- 15
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 18
- Cholesterol
- 39
- Sodium
- 481
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
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
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.