RoastedGoatCheeseSalad
WithVintner’sVinaigrette

Printable recipe

Makes 4 salads and approximately 1-1/4 cups vinaigrette

For The Salad:
        2 Tbsp chopped fresh oregano
        2 Tbsp chopped fresh Italian parsley
        1 tsp chopped fresh rosemary
        8 oz chilled goat cheese
        1/4 cup unbleached all-purpose flour
        1 egg
        1/2 cup breadcrumbs
        4 Tbsp unsalted butter
        8 oz organic salad greens, washed and dried
        4 to 5 Tbsp Vintner’s Vinaigrette
        20 slices crostini

For Vintner’s Vinaigrette:
        2 cups red wine
        1 bay leaf
        1 garlic clove
        1/2 tsp Dijon mustard
        1/2 tsp chopped garlic
        1/4 cup red wine vinegar
        1 tsp chopped fresh lemon zest
        1/4 cup fresh Italian parsley
        1/4 cup extra virgin olive oil
        1/4 cup canola oil
        Kosher salt
        Freshly ground black pepper

Preparing Roasted Goat Cheese Salad:

Combine oregano, parsley and rosemary in a small bowl. Cut goat cheese into 4 equal pieces. Coat each piece with the mixed herbs. Pour flour into a small bowl. Dredge the pieces of herb-coated cheese in flour and brush off any excess with your fingers. Crack egg into a small bowl and beat with a fork. Pour breadcrumbs into a small bowl. Using a pastry brush, gently coat each piece of cheese with egg. Then cover with breadcrumbs, making sure each piece is completely coated with crumbs. Place coated pieces of cheese on a plate and chill in the refrigerator until you are ready to assemble the salad.

Preheat oven to 350 degrees F. Melt butter in a medium saucepan over medium-low heat. (Make sure you are using a saucepan with an oven-safe handle.) Remove cheese from the refrigerator and place all 4 pieces in the bubbling butter. Cook until lightly brown on both sides, then place the pan in the oven and cook for 3 to 5 minutes more. While the cheese is in the oven, place salad greens in the large bowl and toss with Vintner’s Vinaigrette. Divide greens among 4 dinner plates, then place a piece of hot cheese in the center of each plate. Drizzle a little more vinaigrette over the goat cheese and garnish each plate with homemade crostini. Serve while cheese is still warm.

Preparing Vintner’s Vinaigrette:

Combined red wine, bay leaf and garlic clove in a medium saucepan (make sure that you are not using an aluminum pan). Cook over low heat until the wine has reduced to one fourth of its original volume. Remove bay leaf and garlic, then pour wine reduction into a small bowl and set aside to cool. Combine mustard, chopped garlic, vinegar, lemon zest, parsley and cooled wine reduction in the bowl of your food processor. Blend for about 2 minutes, making sure that all of the ingredients are finely chopped. With the blades turning, slowly drizzle in olive oil and canola oil. Blend until the dressing is emulsified. Season to taste with salt and pepper. Store in an airtight container for up to 5 days in the refrigerator.

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