What a delightful lunch or accompaniment to your dinner plans! The tangy chevre, once baked, oozes out all over the salad, creating a delicious topping to a baby green and herb salad.
Ingredients:
1 log chevre, chilled
1/2 cup coarse chopped walnuts
1/2 cup bread or cracker crumbs
olive oil
Mixed baby greens
a handful of fresh dill, chopped
balsamic vinegar
salt and pepper
1/4 cup chopped kalamata olives
Preheat oven to 400 degrees. Combine the walnuts and the crumbs into a bowl and mix well.
Combine the spring greens and dill in a large bowl, then transfer to individual salad bowls, one for each person. Drizzle with balsamic, olive oil, salt and pepper. Divide the kalamatas between each salad.
Cut log into thick circles and dip in olive oil, ensuring that it covers all sides, then coat them, one at a time, with the walnut mix.
Cook the cheese on a cookie sheet for 5 minutes. When done, using a spatula, carefully transfer the cheese (it will be soft!) to top each salad. Serve immediately.
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