Serves 4.

INGREDIENTS

  • 2 3 1/2-ounce logs soft fresh goat cheese (such as montrachet), chilled
  • 1/2 cup chopped macadamia nuts
    8 cups mixed baby greens
  • 1 avocado, peeled, halved, pitted, cut into thin wedges
  • 8 tablespoons olive oil
  • 3 tablespoons balsamic vinegar

    DIRECTIONS

    Cut each goat cheese log crosswise into 6 rounds. Place nuts in a shallow bowl. Press cheese rounds into nuts, turning to coat. Arrange cheese rounds on plate; reserve any remaining nuts. Cover cheese; chill.


    Mound greens in large salad bowl. Arrange avocado wedges atop greens. Whisk 6 tablespoons live oil and vinegar in small bowl to blend. Season dressing to taste with salt and pepper.


    Heat 2 tablespoons oil in heavy large skillet over medium heat. Add cheese rounds; sauté until just warmed through but still holding shape, about 1 minute per side. Arrange cheese rounds on top of salad. Drizzle dressing over; sprinkle with reserved macadamia nuts and serve.