Salad with Grapes, Pine Nuts, Prosciutto, and Herbed Baked Goat Cheese
By America's Test KitchenPublished on August 22, 2007
Time
55 minutes, plus 30 minutes freezing
Yield
Serves 6
Ingredients
Herbed Baked Goat Cheese
3 ounces Melba toasts, white (about 2 cups)1 teaspoon ground black pepper 3 large eggs 2 tablespoons Dijon mustard 1 tablespoon chopped fresh thyme leaves 1 tablespoon chopped fresh chives 12 ounces goat cheese, firmextra-virgin olive oilSalad
2 tablespoons balsamic vinegar 1 tablespoon Dijon mustard 1 teaspoon minced shallot ¼ teaspoon table salt 6 tablespoons extra-virgin olive oil Ground black pepper 14 cups mixed greens, washed and dried12 ounces red seedless grapes, each grape halved½ cup pine nuts, toasted in a small dry skillet over medium heat until fragrant and golden, about 7 minutes12 slices prosciutto, very thinBefore You Begin
The baked goat cheese should be served warm. Prepare the salad components while the cheese is in the freezer, then toss the greens and vinaigrette while the cheese cools a bit after baking.
Instructions
- In food processor, process Melba toasts to fine even crumbs, about 1 1/2 minutes; transfer crumbs to medium bowl and stir in pepper. Whisk eggs and mustard in medium bowl until combined. Combine thyme and chives in small bowl.
- Using kitchen twine or dental floss, divide cheese into 12 evenly sized pieces. Roll each piece into a ball; roll each ball in herbs to coat lightly. Transfer 6 pieces to egg mixture, turn each piece to coat; transfer to Melba crumbs and turn each piece to coat, pressing crumbs into cheese. Flatten each ball into disk about 1 1/2 inches wide and 1 inch thick and set on baking sheet. Repeat process with remaining 6 pieces cheese. Freeze cheese until firm, about 30 minutes. (Cheese may be wrapped tightly in plastic wrap and frozen up to 1 week.) Adjust oven rack to uppermost position; heat to 475 degrees.
- Remove cheese from freezer and brush tops and sides evenly with olive oil. Bake until crumbs are golden brown and cheese is slightly soft, 7 to 9 minutes (or 9 to 12 minutes if cheese is completely frozen). Using thin metal spatula, transfer cheese to paper towel-lined plate and cool 3 minutes.
- Combine vinegar, mustard, shallot, and salt in small bowl. Whisking constantly, drizzle in oil; season to taste with pepper. Place greens in large bowl, drizzle vinaigrette over, and toss to coat. Divide greens among individual plates; divide grapes and pine nuts among plates; and arrange 2 slices prosciutto and 2 rounds goat cheese on each salad. Serve immediately.
for goat cheese
for salad
Time
55 minutes, plus 30 minutes freezingYield
Serves 6Ingredients
Herbed Baked Goat Cheese
3 ounces Melba toasts, white (about 2 cups)
1 teaspoon ground black pepper
3 large eggs
2 tablespoons Dijon mustard
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh chives
12 ounces goat cheese, firm
extra-virgin olive oil
Salad
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon minced shallot
¼ teaspoon table salt
6 tablespoons extra-virgin olive oil
Ground black pepper
14 cups mixed greens, washed and dried
12 ounces red seedless grapes, each grape halved
½ cup pine nuts, toasted in a small dry skillet over medium heat until fragrant and golden, about 7 minutes
12 slices prosciutto, very thin
Ingredients
Herbed Baked Goat Cheese
3 ounces Melba toasts, white (about 2 cups)
1 teaspoon ground black pepper
3 large eggs
2 tablespoons Dijon mustard
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh chives
12 ounces goat cheese, firm
extra-virgin olive oil
Salad
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon minced shallot
¼ teaspoon table salt
6 tablespoons extra-virgin olive oil
Ground black pepper
14 cups mixed greens, washed and dried
12 ounces red seedless grapes, each grape halved
½ cup pine nuts, toasted in a small dry skillet over medium heat until fragrant and golden, about 7 minutes
12 slices prosciutto, very thin
Ingredients
Herbed Baked Goat Cheese
3 ounces Melba toasts, white (about 2 cups)
1 teaspoon ground black pepper
3 large eggs
2 tablespoons Dijon mustard
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh chives
12 ounces goat cheese, firm
extra-virgin olive oil
Salad
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon minced shallot
¼ teaspoon table salt
6 tablespoons extra-virgin olive oil
Ground black pepper
14 cups mixed greens, washed and dried
12 ounces red seedless grapes, each grape halved
½ cup pine nuts, toasted in a small dry skillet over medium heat until fragrant and golden, about 7 minutes
12 slices prosciutto, very thin
Why This Recipe Works
For the best warm goat cheese salad recipe, we found that Melba toast crumbs gave our cheese an exceptionally crisp crust. Freezing the breaded goat cheese rounds for 30 minutes before baking them in a hot oven ensured a crunchy coating and a smooth, but not melted, interior.
Before You Begin
The baked goat cheese should be served warm. Prepare the salad components while the cheese is in the freezer, then toss the greens and vinaigrette while the cheese cools a bit after baking.
Instructions
- In food processor, process Melba toasts to fine even crumbs, about 1 1/2 minutes; transfer crumbs to medium bowl and stir in pepper. Whisk eggs and mustard in medium bowl until combined. Combine thyme and chives in small bowl.
- Using kitchen twine or dental floss, divide cheese into 12 evenly sized pieces. Roll each piece into a ball; roll each ball in herbs to coat lightly. Transfer 6 pieces to egg mixture, turn each piece to coat; transfer to Melba crumbs and turn each piece to coat, pressing crumbs into cheese. Flatten each ball into disk about 1 1/2 inches wide and 1 inch thick and set on baking sheet. Repeat process with remaining 6 pieces cheese. Freeze cheese until firm, about 30 minutes. (Cheese may be wrapped tightly in plastic wrap and frozen up to 1 week.) Adjust oven rack to uppermost position; heat to 475 degrees.
- Remove cheese from freezer and brush tops and sides evenly with olive oil. Bake until crumbs are golden brown and cheese is slightly soft, 7 to 9 minutes (or 9 to 12 minutes if cheese is completely frozen). Using thin metal spatula, transfer cheese to paper towel-lined plate and cool 3 minutes.
- Combine vinegar, mustard, shallot, and salt in small bowl. Whisking constantly, drizzle in oil; season to taste with pepper. Place greens in large bowl, drizzle vinaigrette over, and toss to coat. Divide greens among individual plates; divide grapes and pine nuts among plates; and arrange 2 slices prosciutto and 2 rounds goat cheese on each salad. Serve immediately.
for goat cheese
for salad
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