Baked Goat Cheese Salad Sauvignon BlancAppetizersVegetarian “Our 2024 Sauvignon Blanc is bright, crisp, and unoaked, with tropical and citrus flavors highlighted by notes of pineapple. Because Sauvignon Blanc pairs beautifully with goat cheese, I created a variation of Alice Waters’ famous baked goat cheese salad and paired it with a chilled cucumber soup. Together, they make a wonderful match for this wine.” Rob Wetzel, National Sales Director & Family Partner Serves: 4 Ingredients: Salad Dressing ½ tsp black pepper ½ tsp salt ½ tsp ground mustard 1 Tbsp red wine vinegar 2 Tbsp AVV olive oil Baked Goat Cheese Salad 4 sprigs fresh thyme, chopped 1 sprig fresh rosemary, chopped ¼ cup breadcrumbs ½ lb fresh goat cheese ½ cup AVV olive oil ½ lb mixed greens Method of Preparation: Salad Dressing: Add all ingredients to a jar, seal it, and shake until combined. Baked Goat Cheese Salad Preheat oven to 400°F. Combine chopped herbs and breadcrumbs. Cut goat cheese log into 8 equal sized discs and roll each disc with the chopped herbs, then liberally drizzle with olive oil on both sides. Place the goat cheese discs on a baking sheet and bake for 6 minutes or until crisp. Meanwhile, in a large salad bowl, toss the mixed greens with 3 Tbsp salad dressing. Plate the greens evenly on four salad plates. When the cheese is done, add two cheese discs to each plate and serve.
