You'll get a wow when you present this restaurant-style salad of baby greens topped with baked black sesame seed-coated goat cheese, roasted red peppers and artichoke hearts to your dinner guests.
15m
PREP TIME
311
CALORIES
13
INGREDIENTS
Servings: 6
Ingredients
- Step1
- 2 tablespoons black sesame seeds
- 1 tablespoon plain dry bread crumbs
- 2 logs (8 ounces) goat cheese, chèvre
- 2 tablespoons sesame oil
- 1/4 cup olive oil
- 2 tablespoons white balsamic vinegar
- 1/2 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Mustard
- McCormick® Sea Salt Grinder
- McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1/3 cup roasted red peppers
- 1/3 cup sliced canned artichoke hearts
- 1 package (5 ounces) mixed baby salad greens
INSTRUCTIONS
- 1 Toast seeds in small skillet on medium-high heat until fragrant. Place on shallow plate. Stir in bread crumbs. Brush goat cheese log with sesame oil. Roll in sesame seed mixture, coating well. Place in freezer for 30 minutes
- 2 Preheat oven to 400°F. Slice goat cheese into 12 rounds, using serrated knife. Place on baking sheet. Bake 8 minutes or until golden brown. Let stand 2 minutes before placing on salad
- 3 Meanwhile, mix oil, vinegar, garlic powder, ground mustard, and sea salt and pepper to taste in small bowl with wire whisk. Drizzle over salad greens in large bowl; toss to coat. Top with roasted peppers, artichoke hearts and cheese rounds
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