Vegetables, Side Dishes & Salads

Mesclin Salad with Shallot-Mustard Dressing and Goat Cheese Tom & Kari

Hint for slicing Goat cheese, or any cheese for that matter: Use fishing line! Wrap the line around the cheese, cross the ends of fishing line and gently pull. Voila! Perfect cheese slices!

Dressing:
1 tablespoon Dijon mustard
1 tablespoon minced shallots
1 teaspoon minced garlic
2 tablespoons white wine vinegar, mixed with 2 tablespoons water
1/2 cup canola oil
1/4 cup extra virgin olive oil
salt and pepper to taste

Salad:
3/4 pound mesclin
1/2 cup fresh basil, coarsely chopped or tom
1 cup flat leaf parsley, coarsely chopped fresh tarragon
11 ounces pepper-coated Goat cheese, sliced

Combine all ingredients for dressing. Set aside. Combine all ingredients for salad. Place on plates.

In a warm oven, heat sliced pepper-coated cheese on a cookie sheet until just melted but still firm. Remove with spatula and place on greens.
Top with dressing.



Go To Previous Page