Goat Cheese and Walnut Salad with Balsamic Vinaigrette
Instructions
Preheat the oven to 350 degrees.
Place the walnuts on a cookie sheet and roast them for , or until they are lightly toasted.
Remove from the oven and set aside.
Wash and dry the arugula, endive, radicchio and lettuce.
Discard the arugula stems.
Cut the endive into bite-size pieces.
Tear the radicchio and lettuce into bite-size pieces.
Toss the salad ingredients in a bowl and set aside.
Cut the cheese into 8 slices.
Brush the cheese with 2 tablespoons olive oil.
Combine the breadcrumbs, thyme and rosemary and coat the cheese with this mixture.
Heat 2 tablespoons olive oil in a skillet over moderate heat.
Add the cheese and cook for , or until lightly browned.
Turn cheese over and cook for on the second side.
Remove the cheese to paper towels.
Combine the remaining olive oil, Balsamic vinegar, mustard and salt and pepper to taste and mix ingredients until they are well combined.
Pour the dressing over the greens.
Toss lightly.
Place greens in 4 serving dishes.
Scatter the red onion on top.
Place two pieces of the fried cheese on each salad.
Garnish with the walnuts.