Herb-roasted goat cheese spread over croutes is tastier by far than just plain croutons. You can prepare the cheese, wash the greens and bake the croutes ahead so assembly takes just minutes.
- Portion size 6 servings
- Credits : Canadian Living Magazine: April 2007
Ingredients
Croutes:
Lemon Vinaigrette:
Method
Croutes: Cut baguette into twelve 1/2-inch (1 cm) thick slices; rub 1 side of each with cut side of garlic. Brush with oil; sprinkle with salt and pepper. Bake on baking sheet in 350?F (180?C) oven until crisp and light golden, about 8 minutes. Let cool. (Make-ahead: Store in airtight container for up to 24 hours.)Lemon Vinaigrette: In small bowl, whisk together oil, lemon juice, mustard, sugar, salt and pepper. (Make-ahead: Cover and refrigerate for up to 24 hours.)
On waxed paper, combine chives, parsley and herbes de Provence; roll goat cheese in herb mixture to coat. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 24 hours.)
In bowl, toss mixed greens with dressing; arrange on 6 plates. Top each with 3 Belgian endive leaves. Cut goat cheese into 6 slices; place 1 slice on each salad. Add 2 croutes to each plate.
Nutritional facts Per serving: about
- Sodium 438 mg
- Protein 9 g
- Calories 292.0
- Total fat 17 g
- Cholesterol 9 mg
- Saturated fat 4 g
- Total carbohydrate 27 g
%RDI
- Iron 16.0
- Folate 41.0
- Calcium 10.0
- Vitamin A 19.0
- Vitamin C 18.0
