Salad with Baked Goat Cheese

Prep 10  l  Cook 20  l  Serves 2

For the goat cheese patties:

• 6 ounces goat cheese
• 2 slices white or whole wheat sandwich bread
• 1 egg
• 3 teaspoons chopped fresh tarragon

For the dressing:

• 3 ½ tablespoons
• 2 teaspoons chopped fresh tarragon
• 2 tablespoons Dijon mustard
• 1 garlic clove, pressed or minced
• ½ teaspoon Worcestershire sauce
• ½ teaspoon red wine vinegar
• salt and pepper to taste

For the salad:

• greens of your choice (baby kale, romaine, spinach, arugula, etc.)
• pomegranate seeds

For the goat cheese patties:

• Heat the oven to 400 degrees F.
• Beat the egg and put on one plate.
• Process the bread into crumbs and place them on another plate.
• Divide the cheese into four pieces.
• Evenly divide the tarragon and fold into the cheese with your hands.
• Form the cheese into disks with your hands.
• Roll the cheese disks in the egg and then in the breadcrumbs.
• Place the disks on a baking sheet lined with parchment paper and drizzle with a little bit of 41 Olive Organic Tarragon Olive Oil.
• Bake the cheese until golden brown on the outside (10 to 15 minutes).

For the dressing:

While the cheese is in the oven, mix all dressing ingredients together until smooth.

For the salad:

Assemble everything on plates, drizzle with dressing and serve immediately.

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