Receta Fresh Salad with Baked Goat Cheese
I love scheduling posts ahead of time. Especially during the holidays and when we are traveling. Since we were in SANTA FE for Christmas, I pre-posted/scheduled many things. Now that we are home, I am able to sit down, read my favorite blogs and see what everyone else did for the holidays. I LOVE Christmas vacation.
We just got back last night, so I knew I needed to check out the green house and water this morning and see what had been growing in the hoop house.
More about this contraption later.
I hoped to have a salad for lunch. (I LOVE Christmas vacation!)
Green house was good and I even picked one ripe tomato and some micro-herbs. Hoop house greens were luscious so I picked enough baby kale, baby beet leaves, spinach and lettuces for lunch.
Lettuces
Kale
Various spinaches
I thought I would just eat a plain old salad.
Then, I read Kate’s Kitchen.
Love Kate and all of her and Connie’s culinary undertakings! I was reading Salad with Baked Goat Cheese and Rosemary Infused Honey right after I got back from picking fresh greens. You absolutely know what I was having for lunch now! I adapted her recipe just a bit to accommodate a salad for two.
- Baked Goat Cheese for a Fresh Salad
- 1/4 c. Panko bread crumbs
- 1 two-inch sprig fresh rosemary, minced
- 1 two-inch sprig fresh thyme , minced
- good olive oil
- 4 rounds of soft goat cheese log (cut in 1/3″ slices)
- dash of fine sea salt
- freshly ground black pepper
Preheat oven to broil. (I used convection broil at 550 degrees.)
Mix together bread crumbs and herbs. Coat an oven proof baking dish with a good olive oil. (This is a generous coating because you will coat each round in the olive oil.)
There was just really me for lunch so I actually did three rounds because I LOVE goat cheese. Two rounds would be plenty for the normal person.
Coat each side of the goat cheese round in the olive oil and then coat with bread crumb mixture. Place back in baking dish and season with salt and pepper.
Broil for 2-3 minutes per side or until ‘s golden brown. Let cool to warm before serving.
Place on salad and serve.
I just did a simple salad of mixed greens from the hoop house—spinach, baby lettuces, baby kale, beet leaves—with some herbs from the green house—a bit of dill, parsley, and basil. I simply drizzled this all with some good balsamic! (I LOVE Christmas vacation!)
OK---I ate the salad before I previewed my photo op. Not good pic but excellent salad!
This excellent local salad would have cost us $17.50 in New Mexico! (I’m just sayin’.)
The only thing I might try next time would be to add one minced clove of garlic to the olive oil in the baking dish. It might burn, but it might scent the olive oil nicely. Who knows?
I love reading my favorite blogs (like Kate’s), making spontaneously inspired recipes for lunch and dinner, and being amazed at all the blogg-ey talent out there! I LOVE Christmas vacation! (Wish I could do this every morning!)