Warm Goat Cheese Salad with Lavender Honey

WARM GOAT CHEESE SALAD WITH LAVENDER HONEY Recipe from The Olive Harvest by McEvoy Ranch Head Chef Gerald Gass
1/2 cup dry country-style bread chunks
1/4 cup walnut pieces, lightly toasted
1/2 tsp. fresh lavender flowers (Lavandula angustifolia)
1/4 tsp. freshly ground pepper
6 rounds mild fresh goat cheese, each about 2 ounces and 1 inch thick
6 small handfuls (about 3 ounces) mixed baby lettuces
1/4 cup Red Wine Vinaigrette
1 baguette (preferably with walnut), thinly sliced
1 small bunch seedless grapes or 1 large nectarine, pitted and sliced lengthwise
3 tbsp. lavender honey
1/2 cup McEvoy Ranch Extra Virgin Olive Oil
3 tbsp. red wine vinegar
1 tsp. balsamic vinegar
2 tbsps. freshly diced shallots
1/2 tsp. sea salt or kosher salt
1/4 tsp. freshly ground pepper
Preheat oven to 375 degrees F. Line a baking sheet with parchment.
In a food processor, combine the dry bread, walnuts, lavender flowers and pepper and pulse until the crumbs are the consistency of coarse sand; pour onto a plate. Roll the cheese rounds in the crumbs, patting with your hands to help the crumbs stick to the cheese. Place the coated cheese rounds on the prepared baking sheets. Bake the cheese rounds until lightly golden, 10-12 minutes.
Whisk vinaigrette ingredients together. Adjust the seasoning to taste.
Place the lettuce in a bowl, drizzle with vinaigrette and toss to coat evenly.
Remove the cheese from the oven and transfer to salad plates. Garnish each plate with 3 baguette slices, some grapes or nectarine slices and some of the dressed lettuce. Drizzle each cheese round with 1 1/2 tsps. honey.
Serve immediately.
Serves 6 to 8