Marinated Goat Cheese-Stuffed Cherry Peppers With Salad

Recipe Ingredients

1/2 lb	227g / 8oz	Homemade Goat Cheese - (see recipe)
		Salt - to taste
		Freshly-ground white pepper - to taste
16		Marinated cherry peppers - drained, rinsed,
		And dried - (canned variety works best)
		Marinade
1 cup	237ml	Extra-virgin olive oil
1/4 cup	59ml	Red wine vinegar
1 teaspoon	5ml	Chopped garlic
1/2 cup	73g / 2.6oz	Chopped fresh herbs
		= (rosemary, basil, thyme, marjoram,
		Oregano, chives, etc.)
		Salad
8 cups	320g / 11oz	Washed arugula leaves
1/2 cup	31g / 1.1oz	Thinly-sliced red onions
8		Proscuitto - (very thin)

Recipe Instructions

Whisk marinade ingredients together in a non-reactive bowl and set aside.

With a sharp paring knife, remove stem and core of peppers and dry them well with paper towels.

In a small bowl, mix goat cheese with salt and pepper, to taste. Carefully fill each pepper with goat cheese and place in a shallow non-reactive casserole dish or bowl. Cover with marinade and refrigerate overnight before serving. (For an interesting twist, dip in beer batter and fry)

When ready to serve, remove cherry peppers from marinade and set aside. Using a spatula, transfer marinade to a large bowl, add Arugula and sliced onions and toss well to combine.

Divide salad between 8 salad plates, top with a piece of proscuitto and garnish with stuffed peppers.

This recipe yields 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A12) - from the - TV FOOD NETWORK

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