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 Recipes |
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GOAT CHEESE SALAD WITH ARUGULA AND RADICCHIO
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| Mustard Vinaigrette: |
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1 tablespoon Dijon mustard
1 tablespoon finely chopped fresh tarragon
1 tablespoon sherry wine vinegar (or red wine vinegar)
Salt
Freshly ground white pepper
1 cup almond or extra virgin olive oil (or a mixture of both) |
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| Salad: |
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4 ounces fresh Chevre (log shaped goat cheese), cut into 4 equal slices
1/4 cup extra virgin olive oil
1 1/2 teaspoons fresh thyme leaves
1 clove garlic, peeled and crushed
Freshly ground black pepper
2 small heads radicchio
2 bunches arugula |
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| METHOD: |
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1. Prepare the vinaigrette: Combine the mustard, tarragon, vinegar, salt and pepper in a small bowl. Slowly whisk in the oil. Correct the seasonings, including the mustard and vinegar, and set aside.
2. In a bowl, let the cheese marinate in the olive oil for up to an hour with 1 teaspoon of the thyme leaves, the garlic and pepper.
3. Wash the radicchio and arugula and dry in a salad spinner or pat dry with clean paper towels.
4. In a bowl, toss the salad greens with enough of the vinaigrette to coat them lightly. Divide the greens among 4 large salad plates.
5. Heat a non-stick saute pan until very hot and add 2 tablespoons of the goat cheese marinade. Add the cheese and saute it over medium heat for 30 seconds on each side.
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| PRESENTATION: |
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Top each salad with a slice of hot goat cheese. Garnish the cheese with the remaining thyme leaves. Serve immediately.
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Categoria: Salads |
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