Salad with Goat Cheese Croutons |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Briefly freezing the goat cheese will help prevent it from crumbling when you slice it. Puréed chickpeas add body to the light, flavorful vinaigrette. Ingredients:
1 (4-ounce) package goat cheese |
1 (15 1/2-ounce) can chickpeas (garbanzo beans), undrained |
2 tablespoons white wine vinegar |
1 tablespoon finely chopped shallots |
1 tablespoon chopped fresh chives |
2 teaspoons dijon mustard |
1 teaspoon fresh lemon juice |
1/2 teaspoon extra-virgin olive oil |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
6 (1/2-inch-thick) slices french bread baguette |
12 cups gourmet salad greens |
Directions:
1. Place goat cheese in freezer 10 minutes or until firm.
2. Drain chickpeas in a colander over a bowl; reserve 1/2 cup liquid. Combine 2 tablespoons chickpeas, liquid, vinegar, and next 7 ingredients (vinegar through pepper) in a blender; process until smooth. Reserve remaining chickpeas for salad.
3. Preheat broiler.
4. Cut goat cheese into 6 rounds. Place bread slices on a baking sheet; broil 2 minutes or until toasted. Top each bread slice with a goat cheese round; broil 1 minute or until lightly browned.
5. Combine the vinaigrette, remaining chickpeas, and salad greens in a bowl, and toss well. Serve with goat cheese croutons.
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