Goat cheeses are ubiquitous in Provence and many are flavored with local herbs. Pan-grilling goat cheese and combining it with greens (especially frisée) is a French bistro favorite.
Serves 6.
4 oz fresh goat cheese log
1/2 C dry plain bread crumbs
Salt and freshly ground black pepper to taste
1/4 t dried thyme
6 C mixed greens, torn into bite-size pieces
Vinaigrette
1/4 C extra-virgin olive oil
2 to 3 T red wine vinegar
Salt and freshly ground pepper to taste
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Cut goat cheese log into 6 1/4″-thick slices. On a sheet of wax paper, mix bread crumbs, thyme, salt and pepper. Press both sides of each cheese patty into mixture. Set aside.
In large salad bowl, toss greens with vinaigrette. Divide the salad among 6 serving plates.
In medium skillet, heat oil over medium heat. Add cheese patties and cook just until cheese begins to melt and spread slightly, about 1 to 2 minutes on each side. Using a spatula, transfer one patty to each dressed salad. Serve immediately.
