Meals Matter

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Contributed By: tiffluu
America's Test Kitchen/ATK

Goat cheese can be difficult to slice neatly. If you have trouble, try wiping the knife blade with a cold, damp kitchen towel before each slice.

Ingredients

INGREDIENTS

3 tablespoons Fine, unflavored dried bread crumbs

2 teaspoons Minced fresh thyme leaves

2 teaspoons Minced fresh rosemary

1 Small log goat cheese (4 ounces), cut into 6 equal rounds

1 tablespoon Extra-virgin olive oil

1 Medium clove garlic , minced

3 tablespoons Red wine vinegar

1/2 cup Oil-cured black olives , pitted and chopped fine

1/4 teaspoon Table salt

1/8 teaspoon Ground black pepper

4 Large bunches arugula , washed, dried, stems trimmed and leaves torn into bite-sized pieces (about 6 1/2 cups, loosely packed)

1/3 cup Extra-virgin olive oil

1 Medium head radicchio , washed, dried, and leaves torn into bite-sized pieces (about 2 1/2 cups, loosely packed)

Preparation

1. Adjust oven rack to center position and heat oven to 375 degrees. Stir bread crumbs and 1 teaspoon each of the thyme and rosemary to combine in a shallow pie pan. Brush goat cheese rounds lightly with 1 tablespoon olive oil and gently press both sides and edges in bread crumb mixture to coat thoroughly with bread crumb mixture (can be done up to 1 hour before serving time and refrigerated on baking sheet until ready to bake).

2. Whisk garlic, vinegar, olives, remaining thyme and rosemary, salt, and pepper in small bowl; gradually whisk in remaining 1/3 cup olive oil; set aside.

3. Just before serving, bake breaded goat cheese rounds until warm throughout but not at all browned, 5 to 7 minutes. Meanwhile, whisk dressing to re-blend and toss greens and dressing to coat in large mixing bowl. Divide dressed greens among 6 serving plates. Remove cheese rounds from oven; top each salad with one round and serve immediately.

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