
WARM GOAT CHEESE SALAD WITH LAVENDER HONEY
Recipe from The Olive Harvest by McEvoy Ranch Head Chef Gerald Gass
SALAD INGREDIENTS1/2 cup dry country-style bread chunks1/4 cup walnut pieces, lightly toasted1/2 tsp. fresh lavender flowers (Lavandula angustifolia)1/4 tsp. freshly ground pepper6 rounds mild fresh goat cheese, each about 2 ounces and 1 inch thick6 small handfuls (about 3 ounces) mixed baby lettuces1/4 cup Red Wine Vinaigrette1 baguette (preferably with walnut), thinly sliced1 small bunch seedless grapes or 1 large nectarine, pitted and sliced lengthwise3 tbsp. lavender honeyRED WINE VINAIGRETTE1/2 cup McEvoy Ranch Extra Virgin Olive Oil3 tbsp. red wine vinegar1 tsp. balsamic vinegar2 tbsps. freshly diced shallots1/2 tsp. sea salt or kosher salt1/4 tsp. freshly ground pepperPreheat 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