WOLFGANG PUCK,S WARM GOAT CHEESE ARUGULA AND RADICCHIO SALAD

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WOLFGANG PUCK,S WARM GOAT CHEESE ARUGULA AND RADICCHIO SALAD image

Categories     Salad     Cheese

Yield 4 servings

Number Of Ingredients 12

4 ounce log of chevres, in 4 pieces
1/4 cup olive oil
1/2 teaspoon thyme
1 clove garlic minced
freshly ground black pepper
1 cup olive oil
1 tablespoon sherry wine vinegar
1 tablespoon dijon mustard
1/2 teaspoon tarragon
salt and pepper
1/2 pound arugula or mache
chopped parsley for garnish

Steps:

  • 1 Marinate the cheese in 1/4 cup olive oil, thyme, garlic and pepper overnight. 2 Combine the oilve oil, vinegar, mustard, tarragon, salt and pepper. Clean the greens, toss with vinaigrette and arrange on 4 plates. 3 Heat 2 tablespoons of the cheese marinate in a skillet. Cook the cheese 30 seconds each side or bake in a 450 degree oven for 1 minute. Put the cheese on greens and sprinkle with chopped parsley.

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