Mesclun Salad With Roasted Chevre

Course : Salads
Serves: 4
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4 slices french or italian bread -- cut 1/2 inch-thick
1 clove garlic -- cut in half
3 ounces goat cheese cut into 4 rounds
1 tablespoon extra virgin olive oil
4 sprigs fresh thyme *or*
1/4 teaspoon dried thyme leaves
1 teaspoon freshly ground black pepper
1 pound mesclun or spring salad mix
1/2 cup your favorite vinaigrette

Preparation / Directions:

Lightly toast the bread in a toaster or under a broiler. Rub the top side of the toast with the garlic clove. Place a round of goat cheese on the toast, top with a sprig of thyme, a grinding of black pepper, and drizzle with the olive oil. Set the toasts on a small baking sheet and broil about 6 in. (15 cm) from the heat for 3 to 5 minutes, until the cheese is soft. In a medium mixing bowl mix the greens and half the vinaigrette, tossing to combine well. Divide the greens among 4 plates, and top with the goat cheese toast. Serve the remaining dressing on the side.


Nutritional Information:

31 Calories (kcal); 3g Total Fat; (96% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium

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