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.
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