Goat Cheese with Roasted Peppers and Pecans

  • 4 red bell peppers
  • 1/4 c. walnut oil
  • 1/2 c. pecan halves
  • 8 sprigs thyme
  • Vegetable oil
  • Salt
  • 6 oz. goat cheese
  • Salad greens
  • 1/4 c. lemon juice

Preheat the broiler. Place the peppers under the broiler until the skins turn black. Remove them and seal them in a resealable plastic bag for 5 minutes. Remove the peppers and peel off the skin. Core and seed the peppers and cut them into strips. Toss the pepper strips with the walnut oil.

Place the pecans and half of the thyme sprigs in a skillet coated with vegetable oil and sprinkle them with salt. Cook until the nuts are toasted, about 2 minutes.

Carefully cut the goat cheese into 4 horizontal rounds. Arrange them on an oiled sheet of foil and broil for about 3 minutes or until they are lightly browned and melting.

Arrange the salad greens on four salad plates. Remove the pepper strips from the walnut oil, reserving the oil. Add the pepper strips and pecans around the edges of the greens. Place a goat cheese round in the center and top each with a small thyme sprig. Drizzle with the reserved walnut oil and lemon juice and serve warm.

  • Preparation Time: 20 minutes
  • Yields: 4 servings

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