Baked Goat's Cheese with Garden Lettuces, Figs, Pears, and Almonds               

 tags (edit): @Vogel @Try Soon! Garde Manger Salads  

 

This recipe blends flavors and textures in an intriguing way. The cheese's texture is rich and creamy, in contrast to its crust. Figs and almonds add deep, rich flavors to the dish. The pungent backdrop of the mesclun lettuce mix pulls all the elements together.

Ingredients

1 pound Goat Cheese
8 ounces Dry Bread Crumbs
10 Figs Roasted Halved See Note Below
1 pound Mesclun Lettuce Mix
2 ea Pears Sliced Into Thin Wedges
15 ounces Balsamic Vinaigrette Included In This
to taste Salt
to taste Black Pepper
2 1/2 ounces Almonds Toasted
 

Instructions
 1. Dry the goat cheese on paper towels. Gently dip the cheese into the bread crumbs and place on sheet pans. Chill at least 2 hours or overnight.

2. For each serving, bake 2 rounds of goat cheese in a 450 degree oven until lightly browned, about 10 minutes. Let the cheese cool while roasting the figs. Lightly grill the figs to heat. Toss 3 ounces mesclun and 3 to 4 pear slices with 1 ounce vinaigrette; season with salt and pepper. Mound on a chilled plate. Top with goat cheese rounds, figs, and a few almonds.





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Yields: 10 Servings    posted as 161813
     From GARDE MANGER, second edition, page 124.

 notes:  To roast figs for this salad, remove the top portion of the stem. Season with salt and pepper and place the figs in a 2-inch-deep hotel pan. Add enough chicken stock to cover the figs halfway. Add a bay leaf and a thyme sprig. Cover and roast at 350 degrees until tender and plump, about 20 minutes. Warm skin-side-down on a grill just before service, if desired.

Cuisine:   Uncategorized

Main Ingredient:   Goat Cheese