Recipe 155

Name:

Recipe name and category: Seasonal Salad Greens with Balsamic

Vinaigrette and Baked Chevre Cheese

No. of servings: 6

Preparation time: 30 minutes (considerably less if you buy pre

Washed greens)

Recipe ingredients and directions:

1-1/2 qts (6 cups) mixed greens, such as endive, spinach, red lettuce, arugula,

watercress, escarole, chicory, and radicchio

2 cloves garlic, minced

3 tbs Balsamic vinegar

1 tbs Dijon or Dijon-style mustard

1/4 tsp dried thyme

1/4 tsp dried basil or 1 teaspoon fresh, chopped

1 tsp granulated sugar

1/2 tsp salt

freshly ground pepper

1/2 cup olive oil

4 scallions, chopped

4 tbs minced parsley

3 oz soft chevre cheese, (other soft goat cheese or softened cream cheese may

be substituted) rolled in 12 balls and flattened into disks or cut log of cheese with dental floss

3/4 to 1 cup bread crumbs

1. Clean and dry greens and crisp in refrigerator for 2 hours or longer.

2. Preheat oven to 350˚. Combine garlic, vinegar, mustard, thyme, basil, sugar, salt, and pepper in food processor or small bowl. Add olive oil in a thin stream and combine until emulsified (thickened). Add scallions and parsley to mixed greens in a large bowl and coat with dressing.

3. Coat the chevre cheese in bread crumbs. Place on lightly greased baking sheet and bake for 10 minutes or until lightly toasted. Serve salad greens on individual plates and top with 2 baked cheese disks.

Recipe source: From “Wandering and Feasting: A Washington Cookbook” by: Mary Houser Caditz

Washington State University Press, Pullman, Washington, Copyright 1996.

Recipe anecdote: