© 2012 Blake Stokes
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Herbed Baked Goat Cheese Salad
1 1/2 Cups pecans 12 Ounces of goat cheese, softened 2 Tbsp. chopped chives 1 Tbsp. minced thyme 2 Eggs 12 Cups hearty salad greens A nice vinaigrette
Directions In a food processor, process the pecans until finely chopped. Transfer to a medium bowl and set aside. Add cheese and herbs to the processor and beat until very smooth. Refrigerate mixture in covered bowl for a least one hour, but up to two days.  Using your hands, roll about two tablespoons of the cheese mixtures into 1 1/2 inch balls. In a medium bowl, beat the eggs thoroughly. One at a time, dip the balls into the eggs, then the pecans, making sure to completely cover them with both, and pressing gently to make the pecans stick. Place the balls on a rimmed baking sheet and press into two inch rounds with a greased measuring cup. Cover with plastic wrap, and freeze until completely firm, two hours or up to one week.  Place your oven rack in the upper position and heat to unbearably hot (475 degrees F). Remove plastic wrap and coat the cheese rounds lightly with cooking spray. Bake until the nuts turn golden brown and the cheese is warmed through, seven to ten minutes. Let cool for three minutes. Meanwhile, toss the greens with vinaigrette. Serve warm cheese rounds over the dressed salad. Enjoy!
Recipe provided courtesy of Cook’s Country. For more great recipes www.cookscountry.com