Receta Sausage, Potato, and Goat Cheese Salad; summer
Sausage, Potato, and Goat Cheese Salad Total time: 35 minutes Ingredients: 4 – 6 sausages, 10oz total weight (300gr) 3oz (90gr) soft goat cheese (chevre) 2 medium potatoes (10oz, 300gr total) 1 tbs olive oil Lettuce – enough for 2 main course salads large handful of fresh basil leaves, large leaves torn 2 tbs fresh, snipped chives Vinaigrette: 1 clove garlic, minced 1 tbs Dijon-style mustard 1 tbs lemon juice 2 tbs white wine tarragon vinegar 4 tbs salad olive oil Instructions: Cut potatoes into bite size pieces and coat with the olive oil. Either cook in a pan on the barbecue if you are using it or put on a baking sheet in a 400F oven for 25 minutes. Cook sausages – either on the barbecue grill or in a frying pan on the cook top. Prepare lettuce and put in a large bowl along with herbs. Vinaigrette: Combine garlic, lemon juice, mustard and vinegar in bowl and whisk well. Slowly drizzle in olive oil whisking constantly until it emulsifies (gets thick). To finish: Add 1/4 of the vinaigrette to lettuce and toss to combine using tongs (or salad utensils). When sausages are done cut into bite size pieces and add to lettuce – they will be warm. When potatoes are done add to salad – again, warm is okay – not necessary, but okay. Add the chevre to the salad with a spoon – just in small chunks. Add about 1/3rd more of the dressing and toss well. As you toss the salad you will see the residual warmth from the sausage and potatoes combined with the dressing cause the chevre to coat the lettuce leaves, making a very creamy salad. Add more dressing as you like, using all of it or reserving some to be added at table. Serve.