Green Salad with Broiled Goat Cheese

Insalata con Il formaggio caprino


1 small log of fresh Goat cheese (about 1Lb.)
6 slices of bread, (from a baguette about 2 ½ inches in diameter and 1 inch. thick).
12 oz. of mixed salad greens
1 teaspoon Salt
1 teaspoon Pepper
4 Tablespoon Extra Virgin olive oil
2 ½ Tablespoon Balsamic Vinegar
Serves 6-8
Printable Version
Place the salad in a large bowl, sprinkle with salt and pepper mix well. Add 2 tablespoons of olive oil and 1 tablespoon of vinegar toss the salad until well coated.
Toast the bread slices.
Divide the cheese in 6 slices, no more than 1 ½ inch in thickness.
Place the cheese on top of the bread , then cook under the broiler until the top of the cheese is starting to brown.
Place a the pieces of broiled cheese and the bread in the middle of the salad, and serve while still hot.
If you want a stronger flavor drizzle each serving with the remaining oil and vinegar.
Chef’s Tip:
By adding the salt to the salad before the oil and vinegar you ensure a better seasoning. Once you add the oil and vinegar mix the salad real, well using your hands rather than tools, and you will be surprised on how much better you will do. Regulate the amount of oil and vinegar to your taste.
©2015 Nick Stellino Productions