Early Harvest Recipe: Baby Spinach with Baked Goat Cheese

This recipe takes just 10 minutes to make. If you don't have baby spinach on hand, you can use mesclun or any young greens.

Preheat oven to 400 degrees F. Wash & drain 3 cups baby spinach (or mesclun) and place in a salad bowl. Make approx 1/4 cup of a simple vinaigrette using 3tbsp extra-virgin olive oil and 1 tbsp. red-wine or balsamic vinegar and set aside.

In a small bowl, stir together 1 cup dry breadcrumbs and 1 teaspoon dried thyme. In another small bowl, pour out 1/4 cup extra-virgin olive oil. Slice 4 oz. log of goat cheese into 4 half-inch slices. Dip each round of goat cheese in the olive oil...

...and then roll in breadcrumbs, patting firmly.

Place rounds on a greased baking sheet and bake for 6 minutes until golden. Toss baby spinach in vinaigrette and divide among 2 plates.

Top spinach with 2 rounds of goat cheese and serve hot.