Soft, creamy baked goat cheese over simple mixed greens makes for an enticing opening to a holiday meal, and our make ahead-friendly rendition of this restaurant standby could not be simpler to prepare. Giving the cheese a whirl in the food processor allowed us to incorporate fresh herbs for a subtle cboost of flavor. For a little added flair, we coated the cheese rounds in chopped pecans rather than the usual bread crumbs, a swap that introduced appealing crunch and toasty, savory taste. Baking the frozen rounds in a blazing bot oven for just 7 to 10 minutes ensured a crisp coating and a smooth, but not quire melted, interior. Placed atop mixed greens tossed in a bright Dijon vinaigrette, this salt priced as easy as it was elegant. You can substitute walnuts, pistachios, or almonds for the pecans. Don't skimp on the goat cheese chilling times (in both steps 1 and 2) or the cheese will be very hard to work with.
Nut-crushed cheese balls can be frozen for up to 1 week in step 2. Vinaigrette can be refrigerated for up to 2 days. Let refrigerated vinaigrette sit at room temperature to allow oil to liquefy before beginning step 4.
