Baby Salad Greens with Golden Goat Cheese

makes 6 servings

1/2 teaspoon saffron threads
2 tablespoons hot water
1/3 cup extra virgin olive oil
2 garlic cloves, minced
1/4 teaspoon oregano
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 – 8-ounce log fresh goat cheese
12 ounces (3/4 pound) fresh baby salad greens, rinsed and spun dry
1/2 small red onion, cut into thin slices
juice of 1/2 lemon
1 cup croutons

Marinate goat cheese: crush saffron threads between your fingers into a small bowl. Pour hot water over saffron and let it steep for 10 minutes. Whisk in olive oil, garlic, oregano, cumin and 1/2 teaspoon each salt and pepper. Cut goat cheese log into 6 rounds and arrange in a single layer in a shallow bowl or baking pan just large enough to hold the cheese. Pour marinade over cheese and let it marinate for 2 hours at room temperature, spooning marinade over cheese occasionally. (Alternatively, you can cover cheese with plastic wrap and refrigerate it overnight. Bring cheese to room temperature before proceeding.)

Prepare salad: place salad greens into a large bowl with onion. Remove cheese from marinade and set cheese aside. Pour marinade into a small bowl and whisk in lemon juice. Taste and adjust salt and pepper; you can whisk in additional extra virgin olive oil if desired. Toss salad with marinade mixture, add croutons and gently toss again.

Divide salad onto 6 plates and top each with a slice of the marinated cheese.

Recipe by Nancy Ash ©2007