Farmers' Market Greens with Baked Goat Cheese Toasts

Warm baked goat cheese on a bed of baby lettuces is one dish that never leaves the Chez Panisse Cafe menu. Although goat cheese is commonplace now, it was a novelty in the early 1980s when Laura Chenel, a novice Sonoma County cheese maker, approached Chez Panisse proprietor Alice Waters with samples of her fresh goat cheese. Waters immediately placed a standing order, and Chenel has since become one of Americas leading goat cheese producers. The relationship exemplifies Chez Panisses longstanding support for local farmers and food producers.Serve with a light, chilled white wine, such as Chenin Blanc or Fume Blanc.
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Customer Reviews for Farmers' Market Greens with Baked Goat Cheese Toasts
Review 1 for Farmers' Market Greens with Baked Goat Cheese Toasts
1 out of 5
1 out of 5
cathey
El Dorado Hills, CA
May 16, 2010
Would You Recommend? Yes
-19points
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Perfectly for any occassion.
May 16, 2010
I absolutely adore this recipe. Wonderful for Christmas dinner or casual meal with friends and family. Compliments flow when I serve this 'restaurant" style salad. Fans of goat cheese will adore it . Champagne vinegar is coming into its own, add shallots- heaven! If you want a lighter version or are out of goat cheese-salad is perfectly delicous without the toasts.
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lboogie
Marin
Posted February 12, 2014
ummmm
for adoring this recipe you sure didn't rate it well with only 1 star?
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