Spring Greens With Herb and Lemon Goat Cheese Crostini | Oregonian Recipes

Name: Spring Greens With Herb and Lemon Goat Cheese Crostini | Oregonian Recipes
Ingredients: 5 1/2 ounces fresh goat cheese (about 2/3 cup); 4 teaspoons plus 1 tablespoon extra-virgin olive oil, plus more as needed (divided); 4 teaspoons dry white wine; 1 1/2 tablespoons chopped fresh herbs (at least two from the following: parsley, chives, tarragon, dill); 1 1/2 teaspoons finely grated lemon zest; 8 1/2-inch diagonally cut baguette slices; 1 tablespoon white wine vinegar; 1/4 teaspoon Dijon mustard; Kosher salt and freshly ground black pepper; 3 tablespoons extra-virgin olive oil; 5 ounces mixed spring greens (about 10 cups)

recipes.oregonlive.com

Food recipes, meal preparation, food preserving, beer, wine. Search The Oregonian's recipe archives

View Original

Share this recipe:

Ingredients

5 1/2 ounces fresh goat cheese (about 2/3 cup)
4 teaspoons plus 1 tablespoon extra-virgin olive oil, plus more as needed (divided)
4 teaspoons dry white wine
1 1/2 tablespoons chopped fresh herbs (at least two from the following: parsley, chives, tarragon, dill)
1 1/2 teaspoons finely grated lemon zest
8 1/2-inch diagonally cut baguette slices
1 tablespoon white wine vinegar
1/4 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
5 ounces mixed spring greens (about 10 cups)