Although you need to start this salad a day in advance, it's worth the planning! The marinated cheese has great flavor and adds a wonderful dimension to this salad. Thanks to Chef Todd Fisher of Hullaballoo Restaurant in Salinas, CA, for sharing his recipe. Todd advises that other components can be added to the salad, as desired, such as shaved carrots, radishes, peppers, and candied nuts.
Cheese:
1/2 cup minced fresh garlic
2 tablespoons minced fresh thyme
2 tablespoons freshly ground black pepper
2 tablespoons kosher salt
1 cup olive oil
2 3-ounce logs of goat cheese (each log cut into 4 pieces)
1 1/2 cups fine bread crumbs
Dressing:
1 cup good-quality aged balsamic vinegar
1 teaspoon minced fresh garlic
1 teaspoon minced shallot
2 tablespoons chopped fresh basil
1 tablespoon Dijon mustard
2 teaspoons soy sauce
2 tablespoons rice vinegar
1 teaspoon cracked black pepper
1 cup extra-virgin olive oil
4 heads baby lettuces
or 8 ounces Earthbound Farm Organic Mixed Baby Greens
Combine the garlic, thyme, pepper, salt, and oil, and whisk to blend. Dip or brush each piece of goat cheese with this mixture. Place in a shallow pan, cover with plastic wrap and marinate overnight in the refrigerator.
Make the vinaigrette by whisking all ingredients except the olive oil in a bowl. Slowly whisk in the olive oil, in a slow steady stream, to emulsify the dressing. Taste and adjust seasoning as required. Refrigerate until ready to serve.
Before serving, position a rack in the middle of the oven and preheat to 350 degrees F.
Spread the bread crumbs on a plate and roll the cheese in the crumbs, pressing gently on the cheese so that the breading adheres. Transfer to the oven on a baking sheet and bake for 8 minutes.
In a large bowl, toss the lettuce with some of the vinaigrette. Divide between 8 chilled salad plates and top each serving with a piece of warm cheese. Serve immediately.
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