GOAT CHEESE SALAD WITH ARUGULA AND RADDICHIO Recipe
INGREDIENTS:
Mustard Vinaigrette
- 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
- salt
- 1 1 1cup CUP_USVolumealmond or extra virgin olive oil (or a mixture of both)
Salad
- 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
Instructions for Goat Cheese Salad with Arugula and Raddichio Recipe
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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.
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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.
Top each salad with a slice of hot goat cheese. Garnish the cheese with the remaining thyme leaves. Serve immediately.
It’s always tough to select a wine to do battle with a salad. The problem lies in the vinaigrette. That’s why I’d choose something like a Belgian Trappist ale or Sierra Nevada Pale Ale. They’re rich and fruity beers and provide a contrast with the goat cheese.
