Warm Goat Cheese on Garden Greens

Ingredients

Equipment Needed

• •Food processor for breadcrumbs
• •Sharp knife
• •Small whisk
• •Rimmed baking sheet
• •Salad spinner

Instructions

1. 1

   Select your greens

   The greens matter here as much as the cheese. Look for young lettuces with tender leaves, a handful of peppery arugula, some frisée for texture. They should look alive, not tired. Wash gently in cold water and spin completely dry. Wet leaves cannot hold a vinaigrette.

   Ask at the market for a mesclun mix. The best farmers grow lettuces intentionally young and tender for salads like this one.
2. 2

   Prepare the breadcrumbs

   Tear day-old country bread into rough pieces and pulse in a food processor until you have coarse crumbs. Mix with the thyme leaves and one tablespoon of olive oil, working with your fingers until the crumbs are evenly coated. Fresh breadcrumbs toast golden and stay tender inside. The ones from a canister taste like cardboard.

3. 3

   Slice and bread the cheese

   Cut the chilled goat cheese log into four equal rounds, about one inch thick. Work with a sharp knife dipped in hot water between cuts to keep the edges clean. Press each round gently into the herbed breadcrumbs, coating all surfaces. The cheese must be cold or it will not hold its shape.

   Fresh goat cheese from a local creamery has a tang and creaminess that mass-produced cheese cannot match. The sourcing is the whole point.
4. 4

   Make the walnut vinaigrette

   Whisk together the shallot, sherry vinegar, mustard, and a pinch of salt in a small bowl. Let it sit for five minutes so the shallot softens. Slowly drizzle in the walnut oil and remaining two tablespoons of olive oil, whisking constantly until emulsified. Taste. Adjust. It should be bright but not sharp, nutty but not heavy.

5. 5

   Toast the walnuts

   Spread walnuts in a single layer on a small baking sheet. Toast in a 375°F oven for six to eight minutes, watching carefully. They are ready when fragrant and slightly darkened. Walnuts go from perfect to burnt in seconds. Let them cool, then break any large pieces in half.

6. 6

   Bake the cheese rounds

   Place the breaded cheese rounds on a parchment-lined baking sheet. Bake at 375°F for six to eight minutes, until the breadcrumbs are golden and the cheese is just softening at the edges but still holds its shape. You want it warm through, not melting into a puddle. The center should give slightly when pressed.

7. 7

   Dress and assemble

   This salad must be dressed moments before serving. Toss the greens with just enough vinaigrette to coat each leaf lightly, using your hands so you can feel when the leaves are dressed but not drowning. Divide among four plates, scatter the toasted walnuts, and set a warm cheese round on top of each. Finish with a few flakes of sea salt and a grind of black pepper. Serve immediately.

   The contrast matters: cool, crisp greens against warm, yielding cheese. If you wait, the greens wilt and the magic is lost.

Chef Tips

• •The best goat cheese for this salad comes from small creameries. Look for cheese that is fresh, not aged, with a creamy texture and clean, tangy flavor. Ask at the farmers' market.
• •Walnut oil goes rancid quickly. Buy small bottles, store them in the refrigerator, and smell before using. Good walnut oil smells like fresh walnuts, not paint.
• •Dress the greens by hand, not with tongs. Your fingers will tell you when each leaf is coated. This is cooking by feel.
• •In winter, when tender lettuces are scarce, use hearty greens like young kale or escarole. Massage them briefly with a little oil to soften the leaves before dressing.

Advance Preparation

• •The vinaigrette can be made up to three days ahead and refrigerated. Whisk well before using and let it come to room temperature.
• •Breadcrumbs can be prepared and mixed with thyme earlier in the day. Store at room temperature.
• •Cheese rounds can be breaded and refrigerated for up to four hours before baking. Keep them cold until they go into the oven.
• •Toast walnuts earlier in the day and store at room temperature.
• •Do not dress the greens until the moment you serve. This salad waits for no one.

Frequently Asked Questions

Nutrition Information

1 serving (about 150g)