Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 6

　　

For the vinaigrette

1 tablespoon fresh lemon juice, or to taste

　　1 small shallot, minced

　　1 garlic clove, minced

　　1 teaspoon Dijon-style mustard, or to taste

　　1 tablespoon minced fresh parsley leaves

　　1/4 cup walnut oil (available at specialty foods shops) or olive oil

　　a 1/2- pound log of soft mild goat cheese such as Montrachet, cut crosswise into 6 pieces

　　an egg wash made by beating 1 large egg with 1 tablespoon water

　　1 cup fine dry bread crumbs

　　2 small heads of Boston lettuce, washed well, spun dry, and shredded fine

　　1 small head of radicchio, washed well, spun dry, and shredded fine

　　

Make the vinaigrette:

Step 1

In a small bowl whisk together the lemon juice, the shallot, the garlic, the mustard, the parsley, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified.

　　

Step 2

Preheat the oven to 400°F. Dip the goat cheese pieces into the egg wash, dredge them in the bread crumbs, and transfer them to a lightly oiled baking sheet. Bake the goat cheese pieces in the middle of the oven for 6 minutes. While the goat cheese is baking, in a large bowl toss the lettuce and the radicchio with the vinaigrette and salt and pepper to taste.

　　

Step 3

Divide the salad among 6 plates, arrange 1 goat cheese piece on each plate, and serve the salads immediately.