Toasted Goat Cheese Salad

Directions

Place the olive oil in a saucepan and heat until warm. With the back of your chef’s knife, tap the sprigs of thyme, oregano and rosemary to bruise them and release their flavor. Add the herbs, peppercorns, and coriander seeds to the oil and remove from the heat. Let the oil cool. Pour two-thirds of the oil over the goat cheese rounds. Reserve the remaining oil. Let the goat cheese marinate in the refrigerator for 2 hours or up to 1 week. (see Note)

Preheat the over to 400º F. Combine the bacon and bread cubes and place on a baking sheet. Bake, tossing occasionally, until both the bread and bacon are golden, 7 to 10 minutes. Leave the oven on.

Combine the mustard, garlic, and red wine vinegar. Add the reserved olive oil and whisk together. Season with salt and pepper.
Tear the greens into bite-sized pieces. Wash well and spin dry. Season the bread crumbs with salt and pepper. Remove the goat cheese from the oil and coat with the bread crumbs. Place on a baking sheet and bake until the cheese bubbles slightly around the edges, 4 to 5 minutes. Toss the vinaigrette with the greens. Arrange the greens on a salad plate and place the cheese in the center. Surround the cheese with croutons and bacon.

Note: This cheese is best when marinated at least 3 to 4 days before using. The oil can be reused.