Spring Lettuce Salad with Broiled Goat Cheese

by Laura Donnelly — June 5, 2007

Just because a certain food becomes a fad doesn't mean it has to disappear afterwards. I still love toasted goat cheese over a salad! Try variations of this salad with toasted walnuts or top it with a poached egg for a complete, and very French, luncheon.

Serves 4

5 oz. fresh goat cheese
2 Tablespoons red wine vinegar
Salt and pepper
4 Tablespoons olive oil
10 oz. mixed young salad greens
8 thin slices baguette, toasted

1. Preheat broiler, line broiler pan with aluminum foil. Slice cheese if in a log shape, or divide into four portions and form into four patties about 1/2-inch thick. Place on foil-lined pan.

2. In salad bowl, whisk dressing ingredients, then add greens and toss well.

3. Broil goat cheese until just heated through and starting to melt around the bottom edge, about 4 minutes at 8 inches away from the broiler.

4. Place goat cheese patty on each salad and garnish with baguette toasts.