• Four 1-inch-thick slices Cratloe Hills sheep’s cheese, or goat cheese
• 1/4 cup olive oil
• 3/4 cup fresh white bread crumbs
• 10 ounces mixed salad greens
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts
To make the vinaigrette: Combine all the ingredients in a sealable jar and shake
to blend. Set aside.
To make the salad: Place the cheese in a small bowl and spoon the olive oil
over the top. Turn the cheese to coat both sides. Refrigerate for 4 hours.
Preheat the oven to 400ºF. Lightly oil a baking sheet.
Place the bread crumbs in a small bowl. Remove the cheese from the refrigerator
and dredge in the crumbs. Transfer the cheese to the baking sheet and bake,
without turning, for 8 to 10 minutes, or until the cheese is lightly browned.
Divide the salad greens among 4 plates and toss with the vinaigrette. Remove
the cheese from the oven and place 1 piece on top of each salad. Sprinkle with
the dried cranberries and nuts.