WARM PECAN-CRUSTED GOAT CHEESE TOASTS WITH MIXED BABY GREENS

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Warm Pecan-crusted Goat Cheese Toasts with Mixed Baby Greens image

Categories     Bread     Candy     Salad     Cheese     Broil     Goat Cheese     Pecan

Yield serves 4 to 6

Number Of Ingredients 9

1 cup very finely chopped pecans
Coarse salt and freshly ground black pepper
1 (6-ounce) log fresh goat cheese
4 to 6 thick slices country bread
1/4 cup extra-virgin olive oil, plus more for drizzling
1 shallot, very finely chopped
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
4 to 6 cups mesclun greens (about 4 ounces)

Steps:

  • Preheat the broiler. Place the chopped pecans in a shallow dish and season with salt and pepper. Roll the goat cheese log in the pecans to coat evenly. Refrigerate until firm, if necessary, then cut into 4 to 6 uniform rounds.
  • To heat the goat cheese toasts, place the bread slices on a baking sheet and drizzle with some of the olive oil. Place a round of goat cheese atop a piece of bread. Broil until the cheese is melted and browned, 3 to 5 minutes.
  • Meanwhile, to make the dressing, whisk the shallot, mustard, and vinegar together in a small bowl. Add the remaining 1/4 cup oil in a slow steady stream, whisking constantly, until the dressing is creamy and emulsified. Season with salt and pepper.
  • To serve, toss the salad greens with just enough dressing to coat. Taste and adjust for seasoning with salt and pepper. Divide among serving plates and top each salad with a warm goat cheese toast.

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