Pecan and Fresh Herb Crusted Goat Cheese, served warm on a salad of baby red butter lettuce, baby spinach and Vidalia onions, dressed in a honey balsamic vinaigrette. Dried herb crostini on the side . . . (perfect for a smearof that creamy goat cheese).
Try this - no mess - no frying - Inspired by a lovely salad of roasted beets and grapefruit segments that appeared in this month's "Expressions of The Vine" newsletter (I will try that one, as well)....Simply combine some finely chopped toasted pecans (4 oz.) with finely chopped fresh basil, fresh parsley and fresh chives (about 1 teaspoon each). Take a small log of plain goat cheese (serves 4) and cut into 4 equal slices. Coat each slice generously in the nut mixture and place in small baking dish. Just before serving, pop into a preheated 350 degree oven for 5-10 minutes (no more). Toss a salad of your favorite tender greens and a few wisps of sweet onion with olive oil and a sweet vinegar (white balsamic, gold balsamic, raspberry or regular balsamic would be delicious- something a little sweet) . . . I used honey balsamic. Kosher salt and pepper to taste. Pile onto a plate and top with a warm crusted goat cheese round. Serve with crusty bread or crostini.
Easy, cheesy, breezy. Love to all on this easy, breezy day . . . from KLF in KPK.
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