Baked Goat Cheese Salad [0001016]

Ingredients:

4 ounces goat cheese log
1 cup gluten-free breadcrumbs
2 large eggs, beaten
4 cups mixed salad greens
1/2 cup cherry tomatoes, halved
1/4 cup gluten-free balsamic vinaigrette dressing
2 tablespoons olive oil
1 tablespoon honey
Salt and black pepper to taste

Instructions:

Preheat your oven to 375°F (190°C).

Slice the goat cheese log into 4 equal rounds.

Dip each goat cheese round into the beaten eggs, ensuring they are fully coated.

Roll the coated goat cheese rounds in the gluten-free breadcrumbs, pressing gently to adhere the breadcrumbs.

Place the coated goat cheese rounds on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for about 15 minutes to firm up the goat cheese.

While the goat cheese is in the freezer, prepare the salad. In a large mixing bowl, combine the mixed salad greens and cherry tomato halves.

In a small bowl, whisk together the gluten-free balsamic vinaigrette dressing, olive oil, honey, salt, and black pepper.

Drizzle the dressing over the salad and toss to coat.

Remove the goat cheese rounds from the freezer and place them in the preheated oven. Bake for about 10-12 minutes or until the goat cheese is lightly browned and starting to melt but still holds its shape.

Divide the dressed salad among four plates.

Carefully place a baked goat cheese round on top of each salad.

Serve your Gluten-Free Baked Goat Cheese Salad immediately, and enjoy the combination of warm, crispy goat cheese with fresh greens and tangy dressing.

This gluten-free salad is a delightful appetizer or light meal option.