Christmas Dinner Salad

Salad with Herbed Baked Goat Cheese and Vinaigrette
(adapted from The New Best Recipe by Cook's Illustrated, copyright 2004)

Shopping List:

For the Goat cheese:
3 oz white Melba toasts (about 2 cups)
1 tsp ground black pepper
3 large eggs
2 tbl Dijon mustard
1 tbl chopped fresh thyme leaves
1 tbl chopped fresh chives
12 oz firm goat cheese
Extra-virgin olive oil

For the Salad:
2 tbl red wine vinegar
1 tbl Dijon mustard
1 tsp finely minced shallot
1/4 tsp salt
6 tbl extra-virgin olive oil
Ground black pepper
18 oz mixed greens

TSF Tip:  The goat cheese can be prepared and frozen up to one week in advance.  Just wrap tightly in plastic wrap.

1. Crush the Melba toasts to fine crumbs, either pulsing in a food processor for 1 1/2 minutes, or by placing the Melba toasts in a Ziploc bag and smashing with a rolling pin or the bottom of a heavy bowl.  Transfer the crums to a medium bowl and stir in the pepper.  Whisk the eggs and mustard in another medium bowl until combined.  Combine the thyme and chives in a small bowl.
   

2. Using dental floss or kitchen twine, divide the cheese into 8 equal pieces.  Roll each piece of cheese into a ball; roll each piece in the combined fresh herbs to coat lightly. Turn each piece in egg mixture to coat; transfer to the Melba crumbs and turn each piece to coat, pressing the crumbs into the cheese.  Flatten each ball gently with your fingertips into a disk about 1 inch thick and set on a baking sheet.

TSF Tip:  The salad dressing can be made the day before serving.

1.  Combine the vinegar, mustard, shallot, and salt in a small bowl.  Whisking constantly, drizzle in the olive oil; season with pepper to taste.

To prepare for serving:

1. Adjust an oven rack to the uppermost position; heat the oven to 475 degrees. 

2. Remove the cheese from the freezer and brush the tops and sides evenly with olive oil.  Bake until the crumbs are golden brown and the cheese is slightly soft, 7 to 9 minutes (or 9 to 12 minutes if the cheese is completely frozen).  Using a thin spatula, transfer the cheese to a paper towel-lined plate and cool 3 minutes

3. Place the greens in a large bowl, drizzle the vinaigrette over them, and toss to coat.  Divide the greens among individual plates; place 1 round of goat cheese on each salad.  Serve immediately.

If you are looking for other Christmas Dinner Salad recipes, feel free to browse our searchable Recipe Index.

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