Serves 3–4
Oven at 475ºF
Freezer time 30 minutes
20 minutes
goat cheese balls:
3 oz bread crumbs (about 2 cups)
1 tsp ground black pepper
3 large eggs
2 tbsp Dijon mustard
1 tbsp chopped fresh thyme leaves
1 tbsp chopped fresh chives
12 oz goat cheese
extra-virgin olive oil
salad:
6 tbsp extra-virgin olive oil
2 tbsp red wine vinegar
1 tbsp Dijon mustard
1 tsp minced shallot
1/4 tsp table salt
ground black pepper
14 cups mixed delicate and spicy salad greens, such as arugula, baby spinach, and frisée, washed and dried
1. Preheat oven to 475ºF and adjust a rack to the topmost level. Prepare a cookie sheet.
2. Combine the bread crumbs and ground pepper in a small bowl. Combine the eggs and 2 tbsp of Dijon in a second small bowl. Combine the thyme and chives in a third small bowl.
3. Cut the goat cheese into disks with floss or kitchen twine and roll into balls (should should get at least 12). Roll each ball first in the herb mix, then the egg mix, then the bread crumb mix. Place onto a cookie sheet, flatten into disks, and freeze for 30 minutes.
4. While cheese is chilling, make the dressing by combining vinegar, mustard, shallot, and 1/4 teaspoon salt in large bowl. Whisking constantly, drizzle in oil. Season with pepper to taste.
5. Remove cheese from freezer and brush each piece lightly with olive oil. Bake until crumbs are golden brown and cheese is soft but not melted (7–9 minutes).
6. Let the cheese cool for a few minutes. Toss the greens in the dressing, then add the cheese disks and serve while warm.