.

.

Monday, August 5, 2013

provencal green salad with lavender encrusted baked goat cheese


~~~~~~~~~~~~~~~~~

provencal green salad with lavender encrusted baked goat cheese

garlic croustades
8 oz log goat cheese cut in 1/2 thick slices
1 c olive oil
1 1/2 c panko
1 1/2 T ground lavender
8 cups mixed greens
nicoise olives

combine cut goat cheese and oil, cover and refrigerate for at least 30' up to several days.

preheat oven to 400.

transfer goat cheese to colander and let the oil drain off into a mason jar. i added lavender to my oil prior to marinate.

mix bread crumbs and lavender, roll cold cheese slices to coat, place on baking sheet and bake 5-10', until lightly browned but still have their shape.

prepare you dressing, toss with salad and top with warm goat cheese, olives and croustades.

lavender dijon dressing

1/2 c olive oil
2 T red wine vinegar
2 T dijon mustard
2 T lavender
3/4 t sea salt
1/2 t minced garlic
1/4 t pepper

shake in mason jar, i placed in microwave for 30 seconds and served warm. we licked our plates...