Goat Cheese Salad With Arugola And Raddichio

Recipe Ingredients

		Mustard Vinaigrette
1 tablespoon	15ml	Dijon mustard
1 tablespoon	15ml	Finely-chopped fresh tarragon
1 tablespoon	15ml	Sherry wine vinegar
		= (or red wine vinegar)
		Salt - to taste
		Freshly ground white pepper - to taste
1 cup	237ml	Almond or extra-virgin olive oil
		= (or a mixture of both)
		Salad
4 oz	113g	Fresh Chevre - cut 4 equal slices
		= (log shaped goat cheese)
1/4 cup	59ml	Extra-virgin olive oil
1 1/2 teaspoons	7.5ml	Fresh thyme leaves
1		Garlic clove - peeled, crushed
		Freshly-ground black pepper - to taste
2		Radicchio heads (small)
2		Arugola

Recipe Instructions

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 olive oil for up to an hour with 1 teaspoon of the thyme leaves, the garlic and pepper.

Wash the radicchio and arugola and dry in a salad spinner or pat dry with clean paper towels.

In a bowl, toss the salad greens with enough of the vinaigrette to coat them lightly. Divide the greens among 4 large salad plates.

Heat a non-stick saute pan until very hot and add 2 tablespoons of the goat cheese marinade. Add the cheese and saute it over medium heat for 30 seconds on each side.

Top each salad with a slice of hot goat cheese. Garnish the cheese with the remaining thyme leaves. Serve immediately.

This recipe yields 4 servings.

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

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