Mixed Green with Goat Cheese and Walnuts

We love anything with goat cheese, especially when we fold walnuts into the mix. This salad is great for a luncheon with crusty French bread, or as an accompaniment to a wonderful dinner. This recipe calls for goat cheese logs for easy slicing into medallions. Some of our favorites are Laura Chenel's Chévre of Sonoma County, Cypress Grove of Arcata, CA, or Painted Goat Farm, our upstate neighbors in Garratsville, NY who make artisanal batches of cheese at their farm.

- bowl of mixed baby greens
- medallions of goat cheese (plan two per plate)
- olive oil for dipping
- fresh breadcrumbs
- walnuts, toasted and chopped
- SchoolHouse Kitchen^® Poppyseed Vinaigrette Revival

Roast or dry sauté the walnuts to bring out their flavor. Then chop.

Preheat oven to 350°F. Dip the goat cheese medallions in olive oil; then coat in breadcrumbs; place on a baking sheet and bake until nicely browned.

Mix the greens and walnuts with Poppyseed Vinaigrette Revival. Place two goat cheese medallions on each plate.

As a variation, you may crumble fresh goat cheese on top of the salad.

Serves a variable amount.