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Warm Encrusted Goat Cheese Rounds over Mesclun Greens
You can coat the goat cheese with the nibs and pecans an hour or so before you want to serve them. Just refrigerate the coated cheese rounds and bake at the last minute.
Serves 6 as a first course
Ingredients
- 3 tablespoons olive oil
- 1 large shallot, thinly sliced
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1/2 cup SCHARFFEN BERGER cacao nibs
- 1/4 cup chopped pecans
- 1 large egg
- 1 tablespoon water
- 1 (11-ounce) log soft mild goat cheese, cut crosswise into 6 rounds
- 5 cups mesclun or other mixed baby greens, washed and spun dry
Directions
Preheat the oven to 400°F.
Whisk together the oil, shallot, parsley, lemon juice, salt, and pepper in a large bowl.
Stir together the nibs and pecans on a plate. Whisk together the egg and water in a shallow bowl. Coat the goat cheese rounds with the egg wash, then roll in the nib mixture, pressing so that it will stick. Transfer to a baking sheet and bake for 6 minutes.
Just before serving, add the mesclun to the vinaigrette and toss to coat well.
To serve, arrange the salad on serving plates, arrange 1 goat cheese round on each plate, and serve immediately.
