You'll get a wow when you present this restaurant-style salad of baby greens topped with baked black sesame seed-coated goat cheese, roasted red peppers and artichoke hearts to your dinner guests.

Makes 6 servings.

Prep Time: 15 minutes
Freeze Time: 30 minutes
Cook Time: 8 minutes

Nutritional Information

For 1 serving
Calories: 311
Sodium: 342mg
Fat: 27g
Carbohydrates: 7g
Cholesterol: 30mg
Fiber: 2g
Protein: 10g

Italian Sesame Goat Cheese Salad

Ingredients

2 tablespoons McCormick® Gourmet Collection Sesame Seed, Black
1 tablespoon plain dry bread crumbs
2 logs (4 ounces each) goat cheese (chèvre)
2 tablespoons sesame oil
1/4 cup olive oil
2 tablespoons white balsamic vinegar
1/2 teaspoon McCormick® Gourmet Collection Garlic Powder
1/2 teaspoon McCormick® Gourmet Collection Mustard, Ground
McCormick® Gourmet Collection Sicilian Sea Salt
McCormick® Gourmet Collection Black Pepper, Coarse Grind
1/3 cup roasted red peppers
1/3 cup sliced canned artichoke hearts
1 package (5 ounces) mixed baby salad greens

Directions

1. Toast seeds in small skillet on medium-high heat until fragrant. Place on shallow plate. Stir in bread crumbs. Brush goat cheese log with sesame oil. Roll in sesame seed mixture, coating well. Place in freezer for 30 minutes.

2. Preheat oven to 400°F. Slice goat cheese into 12 rounds, using serrated knife. Place on baking sheet. Bake 8 minutes or until golden brown. Let stand 2 minutes before placing on salad.

3. Meanwhile, mix oil, vinegar, garlic powder, ground mustard, and sea salt and pepper to taste in small bowl with wire whisk. Drizzle over salad greens in large bowl; toss to coat. Top with roasted peppers, artichoke hearts and cheese rounds.

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