Tender Greens with Herb and Lemon Goat Cheese Crostini

If your next few days are anything like mine, then you are seriously busy.  We are definitely in the holiday countdown mode over here and there just aren’t enough hours in the day to get everything done. 

The grocery shopping must begin, picking up out-of-towners at the airport is on the agenda, making pierogi, stuffed cabbage, kugel, sauerkraut, appetizers, desserts, picking out some wines and then it dawned on me last night I needed to wrap all the presents.  I completely forgot.  Thank goodness the house is clean, I wouldn’t have time to fuss with it.

And through it all we still must eat.  This is a great little salad recipe if you are having a sit down salad course, or maybe you need an easy lunch this week for your out of town guests.  This would also do well for a dressy New Year’s Eve dinner as it would pair wonderfully with sparkling wine.  The palate-cleansing bubbles and acidity of the sparkling wine will create a counterpoint to the creaminess of the goat cheese and taste delightful together.  You’ll see.

The fresh herbs in the goat cheese are such a nice touch and make this plating a wonderful addition to any meal.

Put the goat cheese and 4 teaspoons olive oil in a food processor (or a mixing bowl with a wooden spoon).  Pulse one or two short pulses just to blend.  The mixture should be spreadable; if it’s too thick, add more olive oil and pulse again.  Transfer to a bowl, and stir in salt and pepper to taste, the herbs and lemon zest.  Chill for 30 minutes.

Heat oven to 400 degrees.  Place bread on a large baking sheet, brush lightly on both sides with the remaining 1 Tablespoon of the oil and bake until lightly toasted, about 4 minutes per side.  Set aside.

In a small bowl combine the vinegar, mustard, salt and pepper to taste and whisk to blend.  Slowly whisk in the olive oil.  Just before serving, add dressing to mixed greens and toss gently.  Divide among 6 salad plates.  Spread a nice schmear of the herbed cheese on the toasted baguette slices and place one slice on each plate next to the salad.  Serve immediately.

Light the candles and dim the lights, this salad says, “Dinner Party”.

Tender Greens with Herb and Lemon Goat Cheese Crostini
Adapted from Wine News

Goat Cheese Crostini:

5-1/2 ounces fresh goat cheese (about 2/3 cup)
4 teaspoons plus 1 Tablespoon extra-virgin olive oil, plus more as needed (divided)
Kosher salt and freshly ground pepper
1-1/2 Tablespoons chopped fresh herbs (at least two of the following: parsley, chives, tarragon, dill)
1-1/2 teaspoons finely grated lemon zest
Six 1/2″ diagonally cut baguette slices

Salad:

1 Tablespoon white-wine vinegar
1/4 teaspoon Dijon mustard
Kosher salt and freshly ground pepper
3 Tablespoons extra-virgin olive oil
5 ounces mixed spring greens (about 10 cups)

Put the goat cheese and 4 teaspoons olive oil in a food processor (or a mixing bowl with a wooden spoon).  Pulse one or two short pulses just to blend.  The mixture should be spreadable; if it’s too thick, add more olive oil and pulse again.  Transfer to a bowl, and stir in salt and pepper to taste, the herbs and lemon zest.  Chill for 30 minutes.

Heat oven to 400 degrees.  Place bread on a large baking sheet, brush lightly on both sides with the remaining 1 Tablespoon of the oil and bake until lightly toasted, about 4 minutes per side.  Set aside.

In a small bowl combine the vinegar, mustard, salt and pepper to taste and whisk to blend.  Slowly whisk in the olive oil.  Just before serving, add dressing to mixed greens and toss gently.  Divide among 6 salad plates.  Spread a nice schmear of the herbed cheese on the toasted baguette slices and place one slice on each plate next to the salad.  Serve immediately.

Serves six.

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