1. Trim, wash, and drain the salad greens. Tear into bite-size pieces. Toss together.
2. Mix together the crumbs, herbs, and pepper.
3. Slice the cheese into 1-oz (30-g) pieces. Roll the pieces in the seasoned crumbs to coat them. Arrange the pieces on a baking sheet.
Finishing:
1. Bake the cheese at 450F (230C) for 10 minutes.
2. At the same time, toast the walnuts in a dry saute pan or in the oven with the cheese.
3. Toss the greens with the vinaigrette and place on plates. Top each plate of greens with 2 pieces of cheese and sprinkle with a few walnut pieces.
Wine Pairing(s)
Paraiso Pinot Noir
Spring Mountain Syrah
Sobon 'Rocky Top' Zinfandel
Chateau Plantey Pauillac
Fife Syrah
Mount Nelson Sauvignon Blanc Marlborough
Dry Creek 'Heritage' Zinfandel
Chateau Bonnet 'Divinus' Bordeaux
Brancott 'Gisborne' Chardonnay
O. Fournier Spiga
Calories From Fat 247 Protein 4 Total Fat 27 Carbohydrates 8
Calories 289 Dietary Fiber 2 Calcium 142 Iron 1 Sodium 65 Vitamin A 999 Vitamin C 10 Cholesterol 6
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