Prep 20 mins
Cook 30 mins
I found this recipe in a book called Cook This Not That. It is supposed to be a lower calorie version of California Pizza Kitchen Field Greens Salad
- 4 ounces goat cheese (log)
- 1 cup breadcrumbs
- 1 teaspoon thyme, dried (or Italian seasonings)
- 1 egg, lightly beaten
- 1⁄4 cup walnuts
- 16 cups mixed salad greens (or arugula)
- 1⁄4 cup balsamic vinaigrette (or to taste)
- 1 pear, peeled, cored and sliced
- Slice the goat cheese into four 1/2" disks. If the cheese crumbles, use your hands to form it back into a disk. Pour the bread crumbs onto a plate and toss with the thyme and a pinch each of salt and pepper.
- Dip the goat cheese into the egg, then into the crumb mixture, turning to coat evenly. Place the disks on a plate and into the freezer for 15 minutes to firm up.
- Preheat oven to 450 degrees. Place the goat cheese on a baking sheet coated with cooking spray and bake for 10 minutes, until the cheese is soft and the crumbs are toasted. Remove. While the oven is still hot, toast the walnuts for 5 minutes.
- Toss the lettuce with the vinaigrette and pear. Divide between 4 plates. Top with walnuts and goat cheese.
This salad is elegant, yet is is so easy to prepare, with fantastic flavors. I loved this for lunch today. A cup of breadcrumbs looked like a little much for the 4 oz of cheese, so I just shook some out onto a small plate mixed with thyme and salt and pepper. I loved the nutty walnut flavor with the fresh pear and goat cheese. I used an 18 year old balsamic vinegar from Fustini's. I just drizzled the balsamic to taste over my individual serving. This is a great salad for a dinner party. I am putting it into my keeper file. Thanks!