Wellington Bistros Warm Chevre Salad Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
DRESSING
3 tbsp: Balsamic vinegar,
1 tbsp: Olive oil,
pn Dried basil, oregano
pn Rosemary, thyme
1/2 tsp: Chopped garlic,
SALAD
Lettuce, (2 leaves each of
Red, baby red oak, boston
And green leaf lettuce,
Radicchio, belgian endive
1 tbsp: Olive oil,
1 tsp: Chopped garlic,
1/2 cup: Sliced black olives,
1/4 cup: Sun-dried tomatoes in very,
Thin strips,
1 slice: Goat cheese, 3oz/90g
Directions:
Combine ingredients for dressing one day ahead. Reserve. Arrange
greens on two small salad plates with smallest leaves on top. Put oil
and garlic in small non-stick pan with olives and sun-dried tomatoes.
Heat on medium-high until sizzling. Pour reserved dressing into same
pan. When sizzling lessens, quickly add cheese. Cook 1 minute, turn
and cook other side 1 minute. Lift out goat cheese. Place in centre
of each plate. Pour contents of pan around goat cheese. From The
Wellington Bistro, 111 Wellington St. W., 5th floor, Toronto, Ontario.
Source from luhu.jp
greens on two small salad plates with smallest leaves on top. Put oil
and garlic in small non-stick pan with olives and sun-dried tomatoes.
Heat on medium-high until sizzling. Pour reserved dressing into same
pan. When sizzling lessens, quickly add cheese. Cook 1 minute, turn
and cook other side 1 minute. Lift out goat cheese. Place in centre
of each plate. Pour contents of pan around goat cheese. From The
Wellington Bistro, 111 Wellington St. W., 5th floor, Toronto, Ontario.
Source from luhu.jp