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Baked Goats Cheese Salad
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Description
Delicious Parisian style lunch. Healthy yet decadent tasting this is one lunch that has you going “mmm” all the way through! You do need to start this one day in advance.
Ingredients
- 7 ounces, weight Good Quality Goats Cheese, With Rind
- 4 Tablespoons Extra Virgin Olive Oil, Divided
- 1 teaspoon Chopped Dried Thyme
- 1 Tablespoon Chopped Fresh Rosemary
- 3-⅝ ounces, weight Arugula
- 3-⅝ ounces, weight Winter Greens
- ½ whole Red Onion
- 4 whole Cooked Beets
- 2 Tablespoons Balsamic Vinegar
- 1 ounces, weight Walnuts, Crushed
Preparation
Start the day before. Chop cheese into 1/2 inch thick rounds. Marinate the cheese in 2 tablespoons olive oil and both the fresh and dried herbs. Season lightly. Put in the fridge overnight.
Half an hour before you wish to eat, take the cheese out of fridge and bring up to room temperature.
Preheat oven to 170ºC/350ºF.
Prepare salad by dividing greens and red onion between two plates. Chop beetroot and divide. Make the dressing with the remaining oil and vinegar.
Take the cheese and roll lightly in crushed walnuts to coat. Bake in a lightly oiled roasting dish for 5–8 minutes until heated through and bubbling gently. Use a fish slice to gently remove the cheese and place on top of the salad. Season well, dress and eat!
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