Adapted from the Pinot Grigio chapter of “100 Perfect Pairings: Small Plates to Enjoy with Wines You Love” by Jill Silverman Hough (Wiley, 2010)
Chèvre, the fresh, creamy, spreadable cheese made from goat’s milk, is a classic pairing with Sauvignon Blanc, and this recipe—nice as a first course or light lunch, with toasted baguette slices alongside—would work with that wine as well. (For more about goat cheese, see this post.)
- 1 tablespoon sherry vinegar
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup extra virgin olive oil, divided
- 1 cup panko (Japanese-style bread crumbs)
- 1 teaspoon herbes de Provence
- 12 ounces chèvre (spreadable goat cheese)
- 6 cups loosely packed mixed salad greens (about 3 ounces)
In a small bowl, combine the vinegar, salt, and pepper, whisking to dissolve the salt. Whisk in 3 tablespoons of the olive oil. Set aside. (You can prepare the dressing up to 3 days in advance, storing it covered in the refrigerator. Return to room temperature before serving.)
In a small, shallow bowl, combine the panko, herbes de Provence, and 1 tablespoon of the remaining olive oil. Place the remaining 1/2 cup of olive oil in another small bowl.
Shape the goat cheese into eight 1-inch-thick disks. Working with one disk at a time, dip both sides into the olive oil and then into the panko mixture, pressing gently on both sides and all edges so the crumbs adhere. Arrange the coated disks on a rimmed baking sheet. Repeat with the remaining disks. Place the baking sheet in the freezer for at least an hour. (You can freeze the cheese, covered, for up to 2 days.)
Preheat the oven to 400°F.
Transfer the baking sheet to the oven and bake until the panko is lightly golden, about 15 minutes.
Meanwhile, in a large bowl, combine the greens and the dressing. Arrange the greens on a platter or on individual plates, dividing them evenly.
Carefully arrange the baked cheese over the greens and serve.