Instructions: Line a strainer with a paper coffee filter or 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 hours.

Discard the liquid that has collected and scrape the drained yogurt into a small mixing bowl. Stir in the chopped 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, chopped 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 a baking sheet sprayed with vegetable cooking spray. Place the yogurt cheese balls in the oven and bake about 10 minutes until 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.