I am not big on salads but I simply love goat cheese. This time around I had some friends over and I decided to make a cross between excess and health. I will not take any credit for this recipe. This was a staple at the Flying Dog restaurant in Waterloo and the customers loved it. The only difference is the dressing. They use a balsamic vinaigrette whereas I like to use my own made of fresh orange and lemon juice. The proportions may seem odd to anyone who makes their own dressings but this is the way I like to enjoy my salads so I always end up using these proportions.

Here it is ..... Salad Greens with Rosemary Crusted Goat Cheese.

Ingredients:

4 goat cheese rounds 1/2 inch think

4 tablespoons finely chopped fresh rosemary

4 cups mixed salad greens

1/2 cup cherry tomatoes, cut into halves

1/2 cup orange segments

Vinaigrette:

1/4 cup fresh orange juice

1/8 cup fresh lemon juice

1/8 cup olive oil

salt & pepper to taste

Method

Coat each goat cheese round with fresh rosemary and place it on a baking tray. Place inside an oven preheated to 400F/200C for 2-4 minutes. Take out immediately.

Mix the salad greens, tomatoes, orange segments in a large bowl.

Combine the orange and lemon juice with the olive oil, salt and pepper till they all mix well.

Toss the greens with the vinaigrette.

Place individual salad servings in a plate/bowl, top with the goat cheese rounds and serve.