Equipment
Ingredients
Goat Cheese Marinade
- 225 g goat cheese, sliced into 1.25cm discs
- 240 ml olive oil
- 3 g thyme, chopped
- 3 g rosemary, chopped
Breadcrumbs
- 100 g baguette, halved lengthwise
Vinaigrette
- 15 ml red wine vinegar
- 5 ml sherry vinegar
- 1 g salt
- ½ g black pepper, freshly ground
- 60 ml walnut oil
Salad
- 225 g mixed lettuces
Nutrition (per serving)
Method
Slice the goat cheese into eight discs, each approximately 1.25cm (1/2 inch) thick.
Place the cheese discs in a shallow dish and submerge in 240ml olive oil mixed with chopped thyme and rosemary.
Cover the dish and refrigerate for at least 2 hours to allow the flavors to penetrate the cheese.
Preheat the oven to 150°C (300°F).
Place the baguette halves in the oven and toast for 20 minutes until the bread is dry and slightly golden.
Allow the toasted bread to cool completely at room temperature.
Grate the dried bread into fine crumbs using a box grater or a food processor.
Increase the oven temperature to 200°C (400°F).
Remove the cheese from the oil and roll each disc in the breadcrumbs until fully coated.
Place the breaded discs on a baking sheet and bake for 6 minutes until the cheese is warmed through.
In a small bowl, whisk together the red wine vinegar, sherry vinegar, salt, pepper, and walnut oil.
Toss the mixed lettuces with the vinaigrette until lightly coated.
Divide the greens among plates and place two warm cheese discs on top of each serving.
Chef's Notes
- The marinating oil can be strained and used for future salad dressings.
- For the best texture, use a baguette that is a day or two old.
Storage
Refrigerator: 24 hours — Assembled salad does not keep; marinated cheese keeps for 1 week.
Reheating: Reheat cheese discs in a 175°C (350°F) oven until warm.
