Photo by KJSMITH47 / iStock
SERVES 2
VINAIGRETTE
2 tablespoons olive oil
2 tablespoons white wine vinegar
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
SALAD
¼ pound fresh goat cheese
¼ cup dried bread crumbs
¼ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon fresh thyme leaves
2 cups baby arugula (or spring mix lettuce)
1 tablespoon olive oil
To make the vinaigrette, in a bowl, combine 2 tablespoons olive oil and the vinegar and gently whisk or mix with a fork. Add the salt and pepper. Taste and adjust the seasonings. Set aside.
Shape the cheese into 2 equal rounds, each 3 inches in diameter and ½-inch thick. In a bowl, stir together the bread crumbs, salt, pepper and thyme. Spread this mixture on a piece of waxed or parchment paper. Working with 1 round of cheese at a time, press both sides into the mixture to coat it. Set aside.
In a large bowl, combine the arugula with the vinaigrette and toss to coat. Divide the salad on 2 salad plates. Set aside.
In a small, nonstick skillet over medium heat, warm the remaining olive oil. Add the cheese rounds and cook until lightly golden, 1 to 2 minutes. Turn the rounds over and cook until the cheese begins to melt and spread slightly, about 1 minute more. Remove the skillet from the heat. Using a spatula, quickly transfer each browned cheese round to a salad, gently sliding it on top. Serve immediately.
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