On a recent trip to Napa, after spending the morning winery hopping, we headed for a light lunch at Bouchon Bistro. This is one of Thomas Keller’s phenomenal restaurants in the Napa area (His others are Ad Hoc, The French Laundry & Bouchon Bakery) and the perfect spot to enjoy a delicious and memorable meal. We devoured some in-house made bread from the Bouchon Bakery next door and a gigantic seafood tower full of clams, oysters, shrimp, lobster & mussels. Next came out the most deliciously simple warm herb goat cheese salad I have ever had the pleasure of enjoying! The delicate lettuce paired with a perfect circle of herb coated goat cheese with a light red wine vinaigrette. I pretty much inhaled that plate of salad and cheese and wanted to lick the plate because it was so damn good!
I had to recreate it as soon as I got home because I have been craving it since we walked out of the restaurant. After a couple fails, I finally got it right! I am always trying out new recipes to wow the husband from our boring, every day chicken meals, so this one really hit it out of the park. Plus, drinking it with a bottle of wine from our trip made for a perfect night.
Bouchon-Inspired Herb Goat Cheese Salad
- Goat Cheese (preferably the log, not crumbles)
- 1 TBS McCormick Naturals Thyme
- Mixed Greens Salad Mix
- 1/4 cup Red Wine Vinegar
- Olive Oil
- 1 TBS minced Shallots
- 1 TSP Dijon Mustard
- Salt & Pepper
- Floss or fishing wire
– Preheat the oven to 375 degrees.
– Take the goat cheese log and place on a cutting board. Take the floss (unflavored!) and use to cut the goat cheese into medallions. This is imperative! I tried using a knife and totally broke the cheese. The floss cuts through with out damaging.
– In a small dish, pour in the thyme. Take the goat cheese medallions and gently press them into the herbs. Flip and do the other side. Place herbed medallions on a baking sheet. Bake for about 5 minutes. You want them to just warm and not melt, so be sure to keep an eye on them. Let cool for a few minutes.
– Begin making the vinaigrette by combining red wine vinegar, dijon, shallots, salt & pepper. Whisk in olive oil until everything is incorporated. Take your washed mixed greens and place in a bowl. Add dressing and mix until every piece is covered.
– By now the medallions have cooled. Place dressed salad in dishes and with a spatula, remove herbed goat cheese medallions and top salad with 1-2. These bad boys are ready to serve!
This would be fantastic for a great girls lunch or if you are hosting a brunch. Easy, delicious and you will feel like a celebrity chef.
Bouchon for every body!
– Amanda
