Lunch: Baby Tomato and Fresh Goat Cheese Salad

Recipe by Liz Neumark with Carole Lalli This is an early signature dish of my colleague Jonathan Waxman, who has been at the center of the contemporary American food scene since the early 1970s, when he worked at Chez Panisse in Berkeley and at Michael's

This recipe includes fertility superfoods such as:

Lemon, Basil

Health and fertility benefits of Baby Tomato and Fresh Goat Cheese Salad

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

4 cups baby tomatoes
1 cup (about 8 ounces) fresh goat cheese
1 teaspoon chopped chives
1 teaspoon chopped basil
1 teaspoon chopped oregano
1 teaspoon chopped thyme
1 cup unseasoned fresh bread crumbs or panko
Salt and freshly ground pepper
1 egg
2 tablespoons each hazelnut, walnut, and olive oils, or any combination equal to 6 tablespoons
1 tablespoon fresh lemon juice
12 sprigs chervil or flat- leaf parsley

Instructions

Preheat the oven to 375 degrees.
Cut the tomatoes in half horizontally.
Mix the goat cheese with the herbs and shape the mixture into four 2- inch cakes and chill them for 30 minutes or so. Season the bread crumbs with salt and pepper to taste. Beat the egg with a pinch of salt. Carefully dip the goat cheese cakes into the egg, then into the bread crumbs to coat lightly. Place the cakes on a buttered cookie sheet and bake them until golden brown, about 8 minutes, or brown them in an oiled heavy skillet over medium- high heat. Whisk together the oils and lemon juice and toss with the tomatoes. Season with salt and pepper. Arrange the dressed tomatoes on a serving platter. Place the baked goat cheese cakes on the tomatoes, garnish with the chervil, and serve.

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