Arugula Salad Warm Goat Cheese with Black Olive Vinaigrette
Baked seasoned warm goat cheese adds a nice zing into the salad, fresh arugula and radicchio have the slightly peppery taste, perfectly match the olive vinaigrette and creamy goat cheese.
bread cubes, dry
goat (chevre) cheese
1 small log, cut into 6 equal rounds
olive oil, extra-virgin
freshly minced or pressed, or 1 medium
white wine vinegar
red or white
up to 1/2 cup, oil-cured, pitted and finely chopped
salt and black pepper
baby arugula, loosely packed, 4 large bunches
washed, dried, and leaves torn into bite-size pieces, 1 medium
Positon the rack to the center of the oven, then preheat the oven to 375℉ (190℃).
Add the bread crumbs and 1 teaspoon each of the thyme and rosemary to a shallow plate, and toss until evenly mixed.
Brush 2 tablespoons of olive oil all over the goat cheese rounds and gently press both sides and edges into the bread crumb mixture to coat evenly with bread crumb mixture (This step can be finished up to 1 hour before serving and chilled on a baking sheet in the fridge until ready to bake).
Add the garlic, vinegar, olives, remaining thyme and rosemary, salt, and black pepper to taste into a small bowl, and whisk until well blended.
Slowly pour in 5 tablespoons extra-virgin olive oil and whisk until well mixed, set aside.
Just before serving, bake the prepared goat cheese rounds in the preheated oven until warmed up and a few brown spots appear, about 6 minutes.
Meanwhile, stir the vinaigrette again, in a large bowl toss the arugula and radicchio with the vinaigrette until evenly coated.
Divide the mixed greens among 6 serving plates.
Place one warm goat cheese round on top of each salad.
Serve and enjoy.