Cooking Instructions
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Step 1
In a large bowl, add
Fresh Thyme (2 g)
and
Fresh Chives (3 g)
.
Step 2
Process the
Melba Toast (480 mL)
in a food processer until fine like breadcrumbs, for about a minute and a half. Transfer to a mixing bowl and season with
Freshly Ground Black Pepper (2 g)
.
Step 3
Cut the
Goat Cheese (340 g)
into equal pieces using dental floss or kitchen twine. Roll each piece to make a small ball (the size of a golf ball) using your hands.
Step 4
Whisk large
Eggs (3)
and
Dijon Mustard (30 g)
in a small bowl.
Step 5
Coat each goat cheese ball with chopped thyme and chive herb mixture. Transfer herb-coated goat cheese balls into egg mixture.
Step 6
Using your hands, press the Melba Toast crumbs into the goat cheese balls to make sure that they are nicely adhered. Place them on a sheet pan lined with parchment paper.
Step 7
Place the baking sheet into the freezer and freeze them for 30 minutes. Meanwhile, place the oven rack in the top position and preheat oven to 475 degrees F (250 degrees C).
Step 8
In a small bowl, whisk
Extra-Virgin Olive Oil (45 mL)
,
Red Wine Vinegar (15 mL)
,
Dijon Mustard (8 g)
,
Shallots (3 g)
and
Salt (1 pinch)
until combined. Set aside.
Step 9
Remove the cheese from the freezer and lightly brush all sides of each cheese ball with
Extra-Virgin Olive Oil (15 mL)
.
Step 10
Transfer the baking sheet into the oven and bake for 8 minutes.
Step 11
Using a spatula place the cheese to a paper towel lined plate and let cool for 3 minutes.
Step 12
Place the
Salad Greens (525 g)
in a bowl and drizzle with the salad dressing. Toss to coat.
Step 13
Divide green salad among individual plates; place as many goat cheese balls and
Freshly Ground Black Pepper (to taste)
you want and serve.
