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Food
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Warm Goat Cheese Salad

8 ounces goat cheese
1/4 cup olive oil
1 tablespoon fresh thyme
1 cup bread crumbs
1 teaspoon dried thyme
Salt and pepper to taste
3 small heads Bibb lettuce
1 cup croutons
Vinaigrette:
1/4 cup balsamic vinegar
1/2 cup olive oil
Salt and pepper
1 teaspoon dried thyme

Cut cheese into 12 rounds (we put ours in the freezer for 1/2 hour to make slicing easier). Marinate overnight in oil and fresh thyme.

Remove cheese from marinade and reserve marinade. Preheat oven to 350 degrees. Mix bread crumbs, dried thyme, salt and pepper. Coat cheese with crumb mixture and bake at 350 degrees for 10 minutes.

Mix ingredients for vinaigrette. Add reserved marinade. Toss with greens. Add croutons. Place cheese on salad and serve immediately. Serves 6.

Cheryl Satryan in "An Acquired Taste"

Thursday, December 21, 2000



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