Ingredients
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1/2 cup fresh minced garlic
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2 tablespoons fresh ground pepper
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2 tablespoons kosher salt
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1 cup olive oil
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2 (3 ounce) logs goat cheese, cut into 4 pieces each
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1 1/2 cups seasoned bread crumbs
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1 teaspoon minced fresh garlic
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1 teaspoon minced shallot
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2 tablespoons chopped fresh basil
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1 tablespoon Dijon mustard
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2 teaspoons soy sauce
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2 tablespoons rice vinegar
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1 teaspoon cracked pepper
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1 cup extra virgin olive oil
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8 ounces baby greens
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2 tablespoons minced fresh thyme
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1 cup good quality- aged balsamic vinegar
Instructions
- Cheese:
- Combine garlic, thyme, pepper, salt, and oil in a bowl.
- Whisk to incorporate ingredients.
- Place the cheese slices into the mixture making sure to coat all sides.
- Cover and refrigerate overnight.
- Dressing:
- Using a whisk mix all ingredients except olive oil in a bowl. After all are well mixed use whisk and slowly add oil to emulsify. Refrigerate till ready to serve.
- Before serving place a cookie sheet in oven and preheat to 350°.
- Spread bread crumbs onto plate and roll the cheese in them. Make sure to press the crumbs into the cheese.
- Transfer the cheese onto the hot pan and cook for 8 minutes.
- Toss the greens and all desired add ins together w/ desired amount of dressing and top each salad with cheese.
- Serve while cheese is warm.
- Prep time does not include chilling time.