Baked Chevre With Watercress And Spinach
- Total Time
- 20 minutes, plus 1 hour's refrigeration
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Ingredients
- 25-ounce logs of goat cheese, cut into thirds crosswise
- 3tablespoons olive oil
- ½cup dried fine bread crumbs, freshly made
- 2tablespoons Sherry vinegar
- 2cloves garlic, peeled and minced
- 2teaspoons Dijon mustard
- ½teaspoon salt
- 1teaspoon freshly ground pepper
- 1small bunch spinach, cleaned and trimmed
- 1bunch watercress, rinsed with stems removed
- 6sun-dried tomatoes, thinly sliced
Nutritional analysis per serving (6 servings)
241 calories; 18 grams fat; 8 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 12 grams protein; 344 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Coat the goat cheese with 2 tablespoons of the olive oil. Dust with bread crumbs and refrigerate for 1 hour. Line a baking sheet with wax paper. Set aside.
- Step 2
Preheat the oven to 400 degrees. Combine the Sherry vinegar, garlic and mustard in a large glass or ceramic bowl. Whisk in the remaining olive oil. Season with salt and pepper. Set aside.
- Step 3
Place the breaded goat-cheese pieces on the baking sheet. Bake in the oven until golden brown and soft, about 5 to 10 minutes.
- Step 4
Add the greens to the vinaigrette. Toss and divide among 6 salad plates. Place the warm goat cheese in the middle of each plate and garnish with sun-dried tomatoes.
Private Notes
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