| | Directions | | Cut the cheese log into eight equal 2-ounce portions. Thoroughly coat each cheese round with olive oil. Combine the bread crumbs with the herbes de Provence and sprinkle over each side, gently pressing them into the cheese rounds. Place on a tray, cover and refrigerate for 1 hour. Tear the spinach into small bite-size pieces and refrigerate until ready to serve the salad. Cut the red bell pepper into thin strips, cover and refrigerate. Make the dressing by combining the olive oil, balsamic vinegar, mustard, herbes de Provence, kosher salt and white pepper. Set aside. Just prior to serving, bake the chèvre rounds in a preheated 400° oven until warm and softened, about 8 minutes. Toss the spinach with the dressing and divide onto 8 plates. Place the warmed cheese onto the center of each salad and garnish with red pepper strips. Serve immediately. Serves 8. |
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| Ingredients | | - |  | 1 pound chèvre cheese inch a round log |
| - | | 4 tablespoons Olive Oil |
| - | | 2/3 cup bread crumbs, dry, unseasoned |
| - | | 1 tablespoon herbes de Provence |
| - | | 2 pounds spinach, trimmed, washed |
| - | | 1 red bell pepper, seeded (large) |
| - | | For the dressing |
| - | | 1/2 cup olive oil, extra virgin |
| - | | 2 1/2 tablespoons balsamic vinegar |
| - | | 2 teaspoons Dijon mustard |
| - | | 1 teaspoon herbes de Provence |
| - | | 1/2 teaspoon kosher salt |
| - | | 1/8 teaspoon white pepper, or to taste |
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