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Baked Goat Cheese Salad with Balsamic Vinaigrette

Source: Salads -- Cooking With Style
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Active Time:  25 Minutes
Total Time:  50 Minutes
  Serves 4
1/2 cup milk
1 egg
4 disks (rounds) goat cheese (each about 3 1/2 oz)
1/3 cup all-purpose flour
1 cup white bread crumbs
2 tablespoons sweet (unsalted) butter
2 oz arugula, washed and dried
1 small head radicchio, leaves torn into pieces
1/3 cup sun-dried tomatoes, sliced
5 oz yellow pear (teardrop) tomatoes, halved watercress, for garnish (optional)
For Dressing:
1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper
Baked Goat Cheese Salad with Balsamic Vinaigrette Recipe at
Preheat oven to 350 degrees F. Beat together the milk and the eggs in a small bowl. Coat each disk (round) of goat cheese by rolling first in the flour, then dipping in the egg mixture and then coating with the bread crumbs.

Melt the butter in a nonstick frying pan over medium heat. Cook the goat cheese disks for 2-3 minutes, or until lightly browned on both sides. Remove from heat and place the rounds on a baking sheet. Bake in preheated oven for 5 minutes, until the cheese is warmed through.

While the cheese is in the oven, arrange the salad leaves and tomatoes on individual serving plates.

DRESSING: Combine all the dressing ingredients in a small bowl and whisk thoroughly.

Remove the goat cheese from the oven and place one round in the center of each salad. Drizzle with the dressing, garnish with the watercress, if desired, and serve immediately.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 952
Fat. Total: 73g
Fiber: 3g
Carbohydrates, Total: 37g
Sodium: 1403mg
% Cal. from Fat: 69%
Cholesterol: 175mg
Protein: 39g
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