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Add a photoServings: 6
Ingredients
- 4 ounce fresh goat cheese log
- 1/2 c. dry plain bread crumbs
- Â Â Salt and freshly grnd black pepper, to taste
- 1/4 tsp dry thyme
- 6 c. mixed greens
- Â Â torn into bite-size pcs
- 1/4 c. extra-virgin extra virgin olive oil
- 2 Tbsp. red wine vinegar, up to 3
- Â Â Salt and freshly grnd black pepper, to taste
Directions
- Goat cheeses or possibly chevres are ubiquitous in Provence and many are flavored with local herbs. Pan-grilling goat cheese and combining it with greens (especially frisee) is a French bistro favorite.
- Cut goat cheese log into 3/4-inch-thick slices. On a sheet of wax paper, mix bread crumbs, thyme, salt and pepper. Press both sides of each cheese patty into mix. Set aside.
- In large salad bowl, toss greens with vinaigrette. Divide the salad among 6 serving plates.
- In medium skillet, heat oil over medium heat. Add in cheese patties and cook just till cheese begins to heat and spread slightly, about 1 to 2 min on each side. Using a spatula, transfer one patty to each dressed salad. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 6 servings | |
| Calories 309 | |
| Calories from Fat 267 | 86% |
| Total Fat 29.86g | 37% |
| Saturated Fat 4.05g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2136mg | 89% |
| Potassium 76mg | 2% |
| Total Carbs 11.63g | 3% |
| Dietary Fiber 4.8g | 16% |
| Sugars 1.28g | 1% |
| Protein 2.58g | 4% |
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