vegetable - cheese, goat, salad
t=teaspoon T=tablespoon + -=more or less
These recipes are for your personal use only and may not be added in any form to archives or other works.
Warm Goat Cheese Salad with Pear and Honey Apple Vinaigrette
Delicous warmed goat cheese on a bed of mixed salad with pear and a delilcous vinaigrette - excellent as an appetizer or light lunch. I prefer log shaped goat cheese. Choose a slightly tart sort with a firm rind.
per person:
1 slice of room temperature goat cheese (+- 1/2 cm.)
4 thin slices of a small pear
sm. handful of Lamb's Tongue lettuce (Rapunzel, Field Salad)
a few leaves of a red ruffled lettuce such as Red Lola
Honey-Apple Vinaigrette:
125 ml. apple cider vinegar
125 ml. apple juice
125 ml. light olive oil or
half olive oil and half nut oil
2 t. mild honey
1/8 t. dry mustard
salt, pepper
Preheat the grill of the oven. Toss the Lamb's Tongue salad and the Red Lola together with some of the vinaigrette. Arrange on salad plates. Place rounds of cheese on a slightly oiled heat proof pan. Slice the pear thinly, allowing about 4 per person and lay in the same pan. Watch carefully and remove just as the cheese begins to soften. Remove carefully and place on top of the salad. Fan the pear slices partially on the cheese, partially resting on the salad. Drizzle a little more of the warmed vinaigrette over the cheese and serve immediately.
To make the vinaigrette (makes about 375 ml. save the rest for another time)
Warm the apple juice slightly to melt the honey. Whisk all ingredients together, adjusting taste with more honey or seasonings as desired.
Tip:
place the pear slices under the grill first until they just begin to show a
little colour on the edges then add the cheese and continue to grill.
Watch carefully so that the cheese does not melt too much - it should just begin
to soften.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2002 Patricia Conant