Harvest Vegetable and Goat Cheese Salad with Olive Vinaigrette
We don’t eat out much. It’s expensive, I like to cook, and two of our dining companions make eating in public somewhat tricky. By tricky, I mean terrible. There is always so much crying. And the kids aren’t too happy either.
BUT SERIOUSLY FOLKS. When we do get out, I always feel obligated to try something different from what I’d make at home. Or at least something different, period. But as it happens, when we go to one of our favorite local places, nothing ever tempts me quite as much as my favorite- the Goat Cheese Salad. Sounds boring, right? But it’s not! It’s exciting! That’s right… an exciting goat cheese salad. Well, exciting enough, at least, to keep me coming back every. single. time.
But back to the whole not getting out much these days thing. Unfortunately it means that I don’t get my goat cheese salad fix very often. So the other day when a craving came on particularly strong, I set out to recreate it at home. Turns out when you break it down, it’s pretty basic: Crispy, fresh romaine studded with juicy tomatoes. Caramel-edged roasted fall vegetables. Crispy rounds of creamy goat cheese. All topped off with a simple vinaigrette, chunky with olives. Broken down like that, it’s something I can do, even on a week night.
And the funny thing is, this turned out better than what I remembered eating at the restaurant. Granted, the atmosphere is a little less “fun” and “romantic” sitting here at the counter, a baby on my lap, a toddler picking out the beets he finds particularly offensive. And since I didn’t have it in me to get a deep-frying situation going, my goat cheese ain’t as pretty. But the salad? The salad is delicious. And no one’s crying. 
Ingredients
- 8 oz vanilla wafers, graham crackers, or tea biscuits, finely crushed (2 cups of crumbs)
- 3 tablespoons granulated sugar
- 7 tablespoons unsalted butter, melted
- 4 8-oz. packages cream cheese, at room temperature
- 2 tablespoons all-purpose flour
- pinch of salt
- 1 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 4 large eggs, at room temperature
- 3 Tbs. granulated sugar
Instructions
- Position a rack in the center of the oven and heat the oven to 375°F.
- In a medium bowl, stir together the cookie crumbs and 3 tablespoons granulated sugar. Mix in the melted butter until the crumbs are moist and clump together slightly. Pour the mixture to a 10-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan, using your hand, wrapped in plastic wrap (it sounds weird, but it works!) Bake until the crust golden on the edges, 8-10 minutes . Let the pan cool on a rack. Lower the oven temperature to 300°F.
- In a stand mixer fitted with the paddle attachment, beat the cream cheese, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. There shouldn't be any lumps. Add the 1cup granulated sugar and continue beating until well blended and smooth.
- Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.
- Bake at 300°F until the center jiggles like jello when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month.
- When ready to serve, preheat your broiler on its high setting and put the top oven rack as close to the top as space allows. Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Sprinkle the 3 tablespoons of granulated sugar evenly over the top of the cheesecake. Place the cheesecake under the broiler and WATCH IT. Don't walk away, because the sugar will caramelize quickly. As soon as you get the desired caramel color (aim for a deep amber color), remove the cake from the oven.
- Carefully slide the cake onto a flat serving plate.
- To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.