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Baked Goat Cheese with Spring Lettuce Salad

Makes 4 servings

The classic California salad. A signature dish at Berkeley's Chez Panisse, it's been on the restaurant's cafe menu for more than 25 years. Prep and Cook Time: about 30 minutes, plus marinating time (optional). Notes: You can skip marinating the cheese, but it won't be nearly as flavorful. Panko (crunchy Japanese bread crumbs) are available at most big supermarkets.

Baked Goat Cheese with Spring Lettuce Salad

Photo: Annabelle Breakey; Styling: Randy Mon
 12 ounces fresh, mild goat cheese (such as Haystack's Boulder Chèvre)
  Leaves from 4 sprigs thyme, chopped
  Leaves from 1 small sprig rosemary, chopped
 1 1/2 cups extra-virgin olive oil
 1 cup panko (see Notes)
 1/2 baguette, cut into eight 1/4-in.-thick slices
 1 teaspoon sherry vinegar
 1/2 teaspoon coarse kosher or sea salt
 1/4 teaspoon freshly ground black pepper
 2 1/2 tablespoons walnut or extra-virgin olive oil
 1/2 pound baby lettuces or salad mix, washed and dried
 1/2 cup toasted walnuts, coarsely chopped
Step 1

Shape the goat cheese into eight 1-in.-thick disks and put in a container just big enough to hold them in one layer. Sprinkle cheese with herbs and pour on olive oil. Cover and chill at least 12 hours and up to a week (see Notes). One hour before baking, pop them in the freezer to firm up.

Step 2

Preheat oven to 400°. Remove cheese from marinade and roll all sides in panko, pressing gently so the crumbs adhere. Arrange on a large baking sheet and bake until golden, about 15 minutes, turning over halfway through. Add baguette slices for last 5 minutes of baking.

Step 3

Whisk together vinegar, salt, pepper, and walnut oil. Put lettuces in a large bowl, drizzle with just enough dressing to coat, and toss gently and thoroughly.

Step 4

Divide lettuces among 4 plates, sprinkle with walnuts, and to each plate add 2 goat-cheese disks and a baguette slice. Serve immediately.

Step 5

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings Makes 4 servings

Amount Per Serving
Calories 703Calories from Fat 65
% Daily Value *
Total Fat 51g79%

Saturated Fat 16g80%
Cholesterol 39mg13%
Sodium 804mg34%
Total Carbohydrate 38g13%

Dietary Fiber 3g12%
Protein 25g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.