| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | Vegtime4 | 6 | servings |
INGREDIENTS
| 4 | oz | Fresh goat cheese log |
| 1/2 | c | Dry plain bread crumbs |
| Salt and freshly ground black pepper; to taste | ||
| 1/4 | ts | Dried thyme |
| 6 | c | Mixed greens |
| Torn into bite-size pieces | ||
| 1/4 | c | Extra-virgin olive oil |
| 2 | tb | Red wine vinegar; up to 3 |
| Salt and freshly ground black pepper; to taste |
INSTRUCTIONS
VINAIGRETTE 6 SERVINGS LACTO Goat cheeses or 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 mixture. 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 cheese patties and cook just until cheese begins to melt and spread slightly, about 1 to 2 minutes on each side. Using a spatula, transfer one patty to each dressed salad. Serve immediately. PER SERVING: 134 CAL.; 6G PROT.; 13G TOTAL FAT (4G SAT. FAT); 8G CARB.; 6MG CHOL.; 174MG SOD.; 2G FIBER. Converted by MC_Buster. By Kathleen <[email protected]> on Feb 17, 1999. Recipe by: Vegetarian Times Magazine, May 1998, page 37 Converted by MM_Buster v2.0l.
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