Toasted Goat Cheese Salad

After a long weekend of delicious heavy food (in my case, a whole lot of chip and dip and chocolatey desserts), I need a bit of a detox. I've never been one to just give up - or I guess some people would say just the opposite - and go full-healthy. I'm always going to need an extra few treats to eat normally most of the time, and if I don't have cheese at least once, usually twice a day, I feel like my body would just self-destruct. I think this salad is a healthy balance of salty warm cheese and light leafy greens, something that will make you feel a bit less bloated but also keep you from feeling like you're magically a better person. Food is not going to make you a better person.*

So pop on some Tuesday morning tunes and let's get going! It's snowy and dreary in New England right now so I'm putting on a sunny and warm song from a lady I only became a fan of after listening to. If it's not Tuesday morning, pick some new tunes these ones are no longer in vogue.

Total Time: 20 minutes

Serves: 1

Ingredients:

  • 1/4 log of goat cheese (or in the UK: "goat's cheese" *heart-eyes emoji*) cut with unflavored dental floss into wedges
  • 1 toasted piece of gluten free toast, crumbled in a food processor with 1 clove garlic, salt and pepper OR - and let's be real here - 3 tablespoons gluten free bread crumbs
  • 2 cups packed leafy greens or spinach
  • 1 tablespoon white vinegar (Modena!)
  • 2 tablespoons EVOO
  • Pinch eat salt, pepper and sugar

Instructions

  1. Pour your crumb of poison - and seriously unless you have magical amounts of free time and aren't hungry (who thinks of cooking before they're hungry though? Psychopaths) it's the gluten free breadcrumbs - into a bowl. Gently dip each cheese wheel into the breadcrumbs, pushing into the crumbs to coat evenly on all sides.
  2. If you didn't buy a premix of salad, why? Seriously. Go wash and dry your greens and feel embarrassed that you didn't just take the easy way out. The rest of us are waiting and pouring our mix into our bowl.
  3. Heat nonstick pan at medium heat, and pour in 1 tablespoon olive oil. Add cheese, turning to toast for about 1-2 minutes each side until it looks warm and ~melty~.
  4. Add cheese to salad and top with the rest of your vinegar, olive oil, salt pepper and sugar. Some people top the salad with each individual piece, some combine in a small bowl and pour over. I'm not going to tell you what to do, since honestly I do both depending on my mood. Today's mood votes the latter option, but I trust you.**


*Unless you share with me

**Unless you like skim milk more than 2%