Thursday, November 13, 2008

Warm Goat Cheese on Mixed Greens

Remember the late 80s when every restaurant had a warm goat cheese salad on the menu? Neither do I. The late 80s held more SAT prep and college visits than California cuisine for me.

Dating myself here makes me feel so young! This is way better than last week when the report Footloose is 25 years old made me feel like a prune of a lady.

Baked goat cheese on greens has been on the menu at Berkeley's Chez Panisse since the restaurant opened it's doors in 1971. It's a salad I enjoy this time of year, paired with autumnal accompaniments like roasted beets, walnuts and pear.

Warm Goat Cheese on Mixed Greens
Print recipe only here

Serves 4


6 cups mixed greens
8 ounces goat cheese
¼ cup bread crumbs mixed with fresh herbs, salt and pepper

For the dressing:

5-6 T olive oil
2 T red wine vinegar
½ small clove garlic, pressed
Pinch salt
Pinch sugar
Freshly ground black pepper

Also Wik (Optional):

2 beets, roasted, peeled and sliced
1-2 ripe pears, quartered, cored and sliced
Roasted walnuts or pecans


Preheat toaster oven to 350°

In a small bowl combine breadcrumbs, salt and pepper and some chopped fresh herbs if you have them.

Portion goat cheese and flatten into a disc.

Coat the goat cheese rounds in breadcrumbs and place on a baking tray (or refrigerate for later use).

Bake for 10-12 minutes. If using nuts, roast them now for 3-5 minutes.

Meanwhile, in a mixing bowl, combine dressing ingredients.

Peel and slice beets or pear.

Remove goat cheese rounds from oven and reserve.

Toss greens in dressing and portion evenly among four plates.

Add beet or pear slices to each plate and scatter roasted nuts.

Add the goat cheese to each plate and serve immediately.

Click here to see Alice Waters' recipe.


Jessica Paul said...

Such a pretty photo

Katie Fairbank said...

thanks! this is so up your alley. have you made it before?