Baked Goat Cheese with Spring Lettuce Salad

The classic California salad. A signature dish at Berkeley's Chez Panisse, it's been on the restaurant's cafe menu for more than 25 years. Prep and Cook Time: about 30 minutes, plus marinating time (optional). Notes: You can skip marinating the cheese, but it won't be nearly as flavorful. Panko (crunchy Japanese bread crumbs) are available at most big supermarkets.

Yield: Makes 4 servings

Ingredients

• 12  ounces  fresh, mild goat cheese (such as Haystack's Boulder Chèvre)
• Leaves from 4 sprigs thyme, chopped
• Leaves from 1 small sprig rosemary, chopped
• 1 1/2  cups  extra-virgin olive oil
• 1  cup  panko (see Notes)
• 1/2  baguette, cut into eight 1/4-in.-thick slices
• 1  teaspoon  sherry vinegar
• 1/2  teaspoon  coarse kosher or sea salt
• 1/4  teaspoon  freshly ground black pepper
• 2 1/2  tablespoons  walnut or extra-virgin olive oil
• 1/2  pound  baby lettuces or salad mix, washed and dried
• 1/2  cup  toasted walnuts, coarsely chopped

Preparation

1. Shape the goat cheese into eight 1-in.-thick disks and put in a container just big enough to hold them in one layer. Sprinkle cheese with herbs and pour on olive oil. Cover and chill at least 12 hours and up to a week (see Notes). One hour before baking, pop them in the freezer to firm up.

2. Preheat oven to 400°. Remove cheese from marinade and roll all sides in panko, pressing gently so the crumbs adhere. Arrange on a large baking sheet and bake until golden, about 15 minutes, turning over halfway through. Add baguette slices for last 5 minutes of baking.

3. Whisk together vinegar, salt, pepper, and walnut oil. Put lettuces in a large bowl, drizzle with just enough dressing to coat, and toss gently and thoroughly.

4. Divide lettuces among 4 plates, sprinkle with walnuts, and to each plate add 2 goat-cheese disks and a baguette slice. Serve immediately.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

703 (65% from fat)

Protein:

25g

Fat:

51g (sat 16)

Carbohydrate:

38g

Fiber:

3g

Sodium:

804mg

Cholesterol:

39mg