Warm Goat Cheese Salad
|Boston lettuce head||1 Small|
|Radicchio head||1 Small|
|Red leaf lettuce head||1 Small|
|Sharp goat cheese||4 Ounce (1 Firm Log, Preferably Montrachet)|
|Walnut oil/Olive oil||1 1⁄4 Cup (20 tbs)|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Finely chopped shallots||1 Tablespoon|
|Freshly ground black pepper||To Taste|
|For garlic croutons|
|Baguette||1⁄3 (A Long, Thin Loaf Of French Bread)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), cut in half|
|Fresh parsley||1 Tablespoon (For Garnish)|
Tear lettuces into bite-sized pieces and mix together in medium bowl.
To make the vinaigrette, whisk the oil into the vinegar and add shallots, salt, and pepper.
Reserve 2 tablespoons of vinaigrette, pour the remainder over the lettuce and toss.
Distribute evenly on 4 dinner plates.
Preheat oven to Broil.
To make croutons, cut baguette crosswise into 16 equal slices about 1/4 inch thick.
Toast under broiler on both sides until golden brown.
Remove from broiler, brush both sides with olive oil and rub with cut garlic clove.
Lower oven temperature to 400°.
Cut goat cheese crosswise into 4 equal slices.
Flatten by hand into rounds and place in baking dish.
Drizzle a little of the reserved vinaigrette over each and place in the hot oven for about 1 minute until cheese is slightly browned and melted.
Place 1 piece of warm goat cheese on each salad, garnish each with 4 croutons and parsley, and serve immediately.