Goat Cheese Salad with Basil Vinaigrette
I find myself ordering this salad at almost every restaurant that it is offered. I believe that the first time I ever tasted it was in St. Maarten. The fresh baguette and goat cheese lured me right in. The creamy goat cheese truly compliments the flavors in the vinaigrette. This salad makes a light yet satisfying entrée.
For Basil Vinaigrette:
- 1 Garlic clove, peeled
- 2 tbsp. White Wine vinegar
- 2 tsp. Dijon Mustard
- 2 tbsp. Fresh Basil, Thinly Sliced (You can use dried basil, if that’s what you have on hand.)
- 5-6 tbsp. Extra- Virgin Olive Oil
- Kosher Salt and Freshly Ground Pepper to taste
- 5 oz. Mixed Salad Greens
- ½ cup seedless red or green grapes, cut in half
- ½ cup glazed pecans (store bought)
- 8 Slices of fresh baguette, sliced about ¾” thick
- 8 Slices of Goat Cheese
- Extra-Virgin Olive oil for drizzling
- Preheat the broiler.
- Rub the garlic clove inside of a large bowl, and leave in the bowl.
- Add the vinegar, salt and pepper,Dijon mustard, and basil, stir to mix the ingredients, and then slowly whisk in the olive oil.
- Meanwhile, drizzle the olive oil on each slice baguette and then top with a slice of goat cheese. Place the slices of baguette and goat cheese under the broiler until the cheese is warm, and slightly melted. About 2-3 minutes
- Remove the garlic clove. Add the mixed salad greens, grapes, and glazed pecans to the bowl and toss together. Drizzle the basil vinaigrette over the top. (You may not use all of the vinaigrette.) Place 2-4 slices of baguette on each plate. Serve the salad at once.