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Salad With Goat Cheese Cheesecake

Makes 12 servings

• Fresh arugula or mixed salad greens

GOAT CHEESE CHEESECAKES

• 1/2 cup bread crumbs
• 1/2 cup finely ground walnuts
• 1 tablespoon butter, melted
• 1/2 teaspoon salt (divided use)
• 1/2 teaspoon freshly ground black pepper (divided use)
• 4 ounces cream cheese, room temperature
• 5 ounces soft goat cheese (Laura Chenel brand preferred)
• 1 egg, lightly beaten
• 1 tablespoon chopped fresh chives, plus additional chives for garnish

RED WINE VINAIGRETTE

• 1/2 tablespoons Dijon mustard
• 1/4 cup red wine vinegar
• 3/4 cup olive oil
• 1/2 teaspoon sugar

Freshly ground black pepper and salt to taste

Preheat oven to 350 degrees. Butter 12 (1/2-cup) mini muffin cups.

In a medium bowl, combine the bread crumbs, ground walnuts, butter, 1/4 teaspoon salt and 1/4 teaspoon pepper; stir until thoroughly combined. Spoon a heaping teaspoon of the walnut mixture into each muffin cup and press down into the bottom of the cups.

With an electric mixer, beat the cream cheese until light and fluffy. Add the goat cheese; beat until creamy. Add the egg and beat until well combined. Add the chives and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

Divide the goat cheese mixture between the muffin cups and smooth the tops. Bake about 15 minutes, or until puffed. Remove from oven and let cool on a rack for 5 minutes; unmold. Serve warm over an individual salad of fresh arugula or mixed greens dressed with a red-wine vinaigrette and garnish with chives.

For the vinaigrette: In a small bowl, whisk mustard and vinegar. Add oil slowly, whisking constantly until vinaigrette thickens. Stir in sugar; season with salt and pepper to taste.

(From Pacifica Del Mar)

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