Herbed Baked Goat Cheese Salad

First of all, sorry for the shadow in the picture. I have never been good with a camera.

As you know, I am a fan of America's Test Kitchen. If you don't watch it, you should. It is awesome and full of great ideas and recipes. I have recently spotted their magazines when checking out at the grocery store and I simply can not resist.  I found this recipe in the "best of" addition and I have been wanting to make it for a while. It's very easy but you just have to plan ahead since preparing the cheese will take you 3 hours.

Herbed Baked Goat Cheese Salad
Courtsey of The Best of America's Test Kitchen 


Vinaigrette:
1/4 cup extra-virgin olive oil
1 1/2 tablespoons red wine vinegar
2 teaspoons dijon mustard
1 small shallot, minced (about 1 tablespoon)
1/8 teaspoon of salt

Salad
1 1/2 cups pecans
12 ounces goat cheese, softened
2 tablespoons fresh chopped chives
1 teaspoon minced fresh thyme
2 large eggs
12 cups hearty salad greens (i used spring mix)
vegetable oil spray

Directions:

For the vinaigrette, combime all ingredients in a jar, seal lid and shake until combined

Salad:

Pulse pecans in a food processor until finely chopped. Transfer to bowl. Add cheese, chives, and thyme to the food processor and process until smooth ( i chopped the herbs in the food processor then added the cheese). Refrigerate the cheese mixture in a covered bowl until firm, at least 1 hour or up to 2 days.

Using your hands, take 2 tablespoons of the chilled cheese mixture at a time and roll into twelve 1 1/2 inch balls. Beat eggs in a medium bowl. One at a time, dip the balls in the egg, allow the excess to run off, then roll them in the nuts, pressing gently to adhere. Place the balls 2 inches apart on a baking sheet. Press the balls into 2 inch disks with a greased measuring cup. Cover with plastic wrap and freeze until completely firm, at least 2 hours or up to 1 week.

Heat the oven to 475 degrees. Remove the plastic and spray the cheese lightly with the vegetable oil spray. Bake until the nuts are golden brown and the cheese is warmed through, 7-10 minutes.  Toss the greens with the vinaigrette and serve the warm cheese rounds over the dressed salad.