GOAT CHEESE SALAD WITH ARUGULA AND RADDICHIO
- 1 1 1tablespoon TABLESPOON_USVolumeDijon mustard
- 1 1 1tablespoon TABLESPOON_USVolumefinely chopped fresh tarragon
- 1 1 1tablespoon TABLESPOON_USVolumesherry wine vinegar (or red wine vinegar)
- Freshly ground white pepper
- 1 1 1cup CUP_USVolumealmond or extra virgin olive oil (or a mixture of both)
- 4 4 4ounces OUNCE_USVolumefresh Chevre (log shaped goat cheese), cut into 4 equal slices
- 1/4 0.25 0.25cup CUP_USVolumeextra virgin olive oil
- 1 1/2 1.5 1.5teaspoons TEASPOON_USVolumefresh thyme leaves
- 1 1 1clove garlic, peeled and crushed
- Freshly ground black pepper
- 2 2 2small heads radicchio
- 2 2 2bunches arugula
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.
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.
Wash the radicchio and arugula and dry in a salad spinner or pat dry with clean paper towels.
In a bowl, toss the salad greens with enough of the vinaigrette to coat them lightly. Divide the greens among 4 large salad plates.
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.
PresentationTop each salad with a slice of hot goat cheese. Garnish the cheese with the remaining thyme leaves. Serve immediately.
Wine RecommendationItís always tough to select a wine to do battle with a salad. The problem lies in the vinaigrette. Thatís why Iíd choose something like a Belgian Trappist ale or Sierra Nevada Pale Ale. Theyíre rich and fruity beers and provide a contrast with the goat cheese.
This dish is a successful marriage. On the one hand there's the pungent, earthy flavor of the goat cheese. Then there's the nuttiness of the arugula and the bite of the radicchio. Somehow it seems to be a marriage made in heaven.