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Add a photoRaciónes: 4
Ingredientes
- 1 Tbsp. Dijon mustard
- 1 Tbsp. finely-minced fresh tarragon
- 1 Tbsp. sherry wine vinegar (or possibly red wine vinegar) Salt to taste Freshly grnd white pepper to taste
- 1 c. almond or possibly extra-virgin extra virgin olive oil (or possibly a mix of both)
- 4 ounce fresh Chevre cut 4 equal slices (log shaped goat cheese)
- 1/4 c. extra-virgin extra virgin olive oil
- 1 1/2 tsp fresh thyme leaves
- 1 x garlic clove peeled, crushed Freshly-grnd black pepper to taste
- 2 sm radicchio heads
- 2 bn arugola
Direcciones
- 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 extra virgin olive oil for up to an hour with 1 tsp. of the thyme leaves, the garlic and pepper.
- Wash the radicchio and arugola and dry in a salad spinner or possibly pat dry with clean paper towels.
- In a bowl, toss the salad greens with sufficient of the vinaigrette to coat them lightly. Divide the greens among 4 large salad plates.
- Heat a non-stick saute/fry pan till very warm and add in 2 Tbsp. of the goat cheese marinade. Add in the cheese and saute/fry it over medium heat for 30 seconds on each side.
- Top each salad with a slice of warm goat cheese. Garnish the cheese with the remaining thyme leaves. Serve immediately.
- This recipe yields 4 servings.
- Comments: 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 arugola and the bite of the radicchio. Somehow it seems to be a marriage made in heaven.
- Wine Recommendation: It"s always tough to select a wine to do battle with a salad. The problem lies in the vinaigrette. Which"s why I'd choose something like a Belgian Trappist ale or possibly Sierra Nevada Pale Ale. They"re rich and fruity beers and provide a contrast with the goat cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 31g | |
| Recipe makes 4 servings | |
| Calories 180 | |
| Calories from Fat 160 | 89% |
| Total Fat 18.39g | 23% |
| Saturated Fat 2.24g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 44mg | 2% |
| Potassium 101mg | 3% |
| Total Carbs 2.91g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.43g | 0% |
| Protein 2.39g | 4% |
