baked goat cheese salad

vinaigrette

1/4 cup extra virgin olive oil
1 and 1/2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/8 teas salt

salad

1 and 1/2 cup walnuts
12 oz goat cheese
1 tablespoon sun-dried tomatoes packed in oil rinsed and dried
1 tablespoon chopped fresh basil
2 large eggs
nonstick cooking spray
12 oz hearty salad greens


for the vinaigrette


combine all ingredients in a jar and shake until completely emulsified

for the salad  pulse the walnuts in bowl of food processor about 10 pulses  transfer to a med bowl   add cheese tomatoes and basil to the food processor  process until smooth  refrigerate cheese mixture in a covered bowl 1 hour or up to 2 days


using your hands take 2 tablespoons of cheese mixture and roll into a 1 and 1/2 size ball  repeat 12 times
beat eggs in a medium bowl one by one dip the cheese balls in egg allow the excess to run off then roll in the nuts  pressing gently to adhere   place balls 2 inches apart on a rimmed baking sheet  press balls into 2 inch disks with an oiled measuring cup     cover with plastic wrap  and freeze until completely firm  at lest two hours  or up to one week   this is important the have to be frozen or u will have a mess


adjust oven rack to upper position heat oven   to 475  degrees  remove plastic   and spray cheese light with non stick spray  bake until nuts are golden brown  and cheese is warmed through  about 7 to 10 minutes    let cool 3 minutes  toss  the greens im adding some basil leaves  with the vinaigrette and serve the warm cheese rounds over the dressed salad     im having this with some leftover   beef pot pie   tonight    yummy

this is from cooks illustrated magazine