Herbed Baked Goat Cheese Salad
With the hub bub of starting up school, travelling for weddings, I mistakenly didn’t read the recipe thoroughly and make a mental note about how long this recipe actually took. I had intended on submitting it for the America’s Test Kitchen’s contest of “Cook Like It’s 1977,” I wasn’t able to make it time for submission. I was severely bummed out. This recipe has 2 waiting periods, which I hadn’t accounted for when I had first looked at the recipe. There’s a decent time wait between the mixing in the herbs in the room temperature goat cheese and another wait period of the formed goat cheese rounds in the freezer. The 2nd wait time is definitely important and a crucial part of ensuring that the goat cheese doesn’t melt into a messy puddle.
In my version, I added in the suggested golden raisins, which added a nice pop of sweetness to the goat cheese. I made a simple vinaigrette out of: extra virgin olive oil, champagne vinegar, honey, minced garlic, salt, and crushed black pepper. Since today was the first day of school and the first day of a career change, I decided to celebrate by throwing the salad on fresh figs I brought back from my parents’ house and a few slices of prosciutto. The supermarket nearby sells the good stuff by weight, so I just bought a few slices of prosciutto, which added a nice smoky, salty counterpart to the salad.
All in all, a fool-proof fancy, schmancy way to dress up a salad for dinner.
Recipe from Cook’s Country: http://www.cookscountry.com/recipes/Herbed-Baked-Goat-Cheese-Salad/17857/?Extcode=N00PTN000