Tomato Steak With Baked Goat Cheese And Herb Salad Recipe

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Michael Chiarello on Food Network
Nutrition per serving    (USDA % daily values)
CAL
416
FAT
83%
CHOL
56%
SOD
19%

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Ingredients for 4 servings

1/2 teaspoon water

Red wine vinegar

4 rounds fresh goat cheese, about 2 ounces each

2 teaspoons extra-virgin olive oil, plus more for the salad

4 thick, ripe beefsteak tomato slices

Salt and freshly ground black pepper

2 cups lightly packed mixed tender fresh herb leaves such as basil, chervil, tarragon, Italian (flat-leaf) parsley, chives (1-inch lengths), or young cress

1 egg

1/2 cup dried bread crumbs

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