Baked Herb Cheese, Mixed Greens, Apricot Walnut Dressing Recipe

Line a strainer with a paper coffee filter or possibly a piece of white paper towel.

Spoon the yogurt into the strainer and set it over a bowl then loosely cover it with plastic wrap.

Place it in the refrigerator for 24 to 48 hrs.

Throw away the liquid which has collected and scrape the liquid removed yogurt into a small mixing bowl.

Stir in the minced parsley, shallots, chives, tarragon then season with salt and pepper.

This may be done up to three days in advance.

Preheat the oven to 350 degrees.

In a shallow bowl, combine the bread crumbs, minced parsley, thyme and seasoning.

Divide the yogurt into 4 individual balls.

Round them between your fingers then roll each piece in the seasoned bread crumbs.

Place them on a plate or possibly a baking sheet sprayed with vegetable cooking spray.

Place the yogurt cheese balls in the oven and bake about 10 min till lightly browned.

While the cheese is baking arrange the salad greens, green beans, and scallions on 4 serving plates.

Transfer one portion of toasted yogurt cheese onto the center of each salad then drizzle with the Apricot Walnut Dressing.

Garnish with toasted walnuts.

This recipe yields 4 servings.