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4
Medium
By Anne Willan
Published 2007
The country habit of marinating little goat cheeses in herbs and oil (olive oil along the Mediterranean or nut oil where walnuts do well) has recently gone global. It is hard to resist when the cheese is toasted to a bubbling brown, then served on a salad dressed with the oil from the marinade. Tart salad greens such as arugula stand up best to its lively taste.
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