Salad with Herbed Baked Goat Cheese and Vinaigrette

Name: Salad with Herbed Baked Goat Cheese and Vinaigrette
Yield: Serves 6
Cuisine: French
Ingredients: 3 ounces (2 cups) white, Melba toasts; 1 teaspoon, pepper; 3 , large eggs; 2 tablespoons, Dijon mustard; 1 tablespoon, minced fresh thyme leaves; 1 tablespoon, chopped fresh chives; 12 ounces firm, goat cheese; , extra-virgin olive oil; 2 tablespoons, red wine vinegar; 1 tablespoon, Dijon mustard; 1 teaspoon, minced shallot; , Salt and pepper; 6 tablespoons, extra-virgin olive oil; 14 ounces (14 cups) mixed, hearty salad greens

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Appears in Cook's Illustrated November/December 2003, America's Test Kitchen TV

Tired of shelling out big bucks for sad salads? We discovered an unorthodox technique to make this bistro classic better.

SERVES6

TIME45 minutes, plus 30 minutes freezing

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WHY THIS RECIPE WORKS

For the best warm goat cheese salad recipe, we found that Melba toast crumbs gave our cheese an exceptionally crisp crust. Freezing the breaded goat cheese rounds for 30 minutes before baking them in a hot oven ensured a crunchy coating and...

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