Photo by Adobe Stock/cobraphoto
The fresh flavor of herbes de Provence takes this simple salad to a new level.
Ingredients
- 2 rounds (5- or 6-ounce) chèvre cheese, sliced into thirds for 6 pieces total
- 4 tablespoons extra-virgin olive oil
- 1/2 cup unseasoned breadcrumbs
- 1 tablespoon herbes de Provence
- 1 bunch spinach (12 ounces)
- 1 bunch watercress (8 ounces)
- 1/2 cup extra-virgin olive oil
- 2 1/2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 2 teaspoons Dijon mustard
- 1 teaspoon herbes de Provence
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1 sweet red pepper, cut in strips
Directions
- Thoroughly coat the cheese rounds with oil.
- Mix together the breadcrumbs and herbes de Provence, and press the mixture all over the cheese rounds.
- Refrigerate, covered, for 1 hour.
- Wash, dry, and trim the stems of the spinach and watercress.
- Refrigerate until ready to use.
- Combine all dressing ingredients except red pepper.
- Just before serving, bake the breaded chèvre rounds in an oven preheated to 400°F for 5 to 10 minutes, or until warm and softened.
- Toss the greens with the dressing, and divide among 6 plates.
- Place the warm cheese rounds in the center of each plate, and garnish with red pepper strips.
- Learn more about spice blends in Make Your Own Homemade Seasonings with These Delicious Spice Blends.
