pat's Recipe

Kalamata Olive Baked Goat Cheese Salad

Category: SALADS

Adding a few handfuls of cherry tomatoes (halved if small, quartered if large) and a bulb of thinly sliced fennel give this salad a Mediterranean spin.

Serves 6
1 1/2 cups hazelnuts
12 ounces goat cheese , softened
1 tablespoon chopped kalamata olives
1 teaspoon chopped fresh chives
2 large eggs
16 cups hearty salad greens
1 recipe Basic Vinaigrette (see related recipe)


1. Pulse hazelnuts in food processor until finely chopped; transfer to bowl. Add cheese, olives, and chives to food processor and process until smooth. Refrigerate cheese mixture in covered bowl until firm, at least 1 hour or up to 2 days.

2. Using hands, roll 2 tablespoons chilled cheese mixture into twelve 1½-inch balls. Beat eggs in medium bowl. One at a time, dip balls in egg, then roll in nuts, pressing gently to adhere. Place balls 2 inches apart on rimmed baking sheet. Press balls into 2-inch disks with greased measuring cup. Cover with plastic wrap and freeze until completely firm, at least 2 hours or up to 1 week.

3. Adjust oven rack to upper position and heat oven to 475 degrees. Remove plastic and spray cheese lightly with cooking spray. Bake until nuts are golden brown and cheese is warmed through, 7 to 10 minutes. Let cool 3 minutes. Toss greens with vinaigrette. Serve warm cheese rounds over dressed salad.