When I made this for dinner a week ago, Ella said, “Me want one of those cookies.” Oh, she was disappointed when the “cookie” turned out to be goat cheese.
I, however, can think of few things that sound BETTER to me than a cookie made of goat cheese.
This salad is one of our very favorites, and I like making big batches of the goat cheese discs and keeping them in the freezer for an easy main or side dish.
If you want to make this a main dish, I’ve added grilled chicken to it and it is excellent. But we also eat it sans-chicken as a main dish too because I am too lazy to defrost and grill chicken on many many evenings.
Goat Cheese Salad with Peaches, Strawberries, and Poppy Seed Dressing
(adapted from Perry’s Plate)
For Goat Cheese Discs:
1 cup pecans
12 ounces goat cheese, slightly softened
2 T chopped fresh chives or the green part of a green onion
1 t minced fresh or dried thyme
1 T water
In a food processor, grind the pecans until finally chopped. Place on a small plate. Add the goat cheese, chives/onions, and thyme to the food processor and run until well combined.
On a second small plate, beat the egg with the water until smooth.
Spray your hands with some cooking spray, and scoop out about 2 T of the goat cheese mixture, roll it into a ball and then dip it in the egg mixture and then roll in the pecans. Place on a baking sheet lined with parchment paper.
Repeat until all your goat cheese is gone.
Spray the bottom of a drinking glass or measuring cup with cooking spray and flatten each goat cheese ball until it’s just over 1/4 inch thick.
Freeze for two hours.
If you’re baking them immediately after freezing, preheat the oven 475 and bake for 8-10 minutes. Otherwise, transfer them to a tupperware or other container for freezing (I’ve kept mine in the freezer for over a month with no problem).
Poppy seed Dressing:
3/4 cup granulated sugar
1 tsp dry mustard
1 tsp salt
1/3 cup white vinegar
1 1/2 T white onion, chopped
1 cup oil
1 1/2 T poppy seeds
Put first five ingredients in a blender and blend until the onion is pulverized. With the blender running, slowly add oil. Stir in poppy seeds.
To assemble salad:
6 – 8 cups salad greens (I like spinach or red leaf lettuce)
6-8 strawberries, sliced
1-2 peaches, sliced thinly
Candied nuts (optional)
Wash and dry the salad greens. Place on a plate or in a bowl, arrange sliced peaches on top, scatter the strawberries on the peaches and top with the candied nuts, if using them. Finish the salad off with the warm goat cheese discs and serve with poppy seed dressing.