| Ingredients: Apple-Shallot Vinaigrette |
6 oz extra-virgin olive oil
1 diced green apple
2 T minced shallot
2 oz sherry vinegar
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| Method: Nut Crusted Goat Cheese |
| Mix egg and milk in one bowl.
Prepare one plate with flour and another with bread crumbs and
toasted walnuts.
Lay goat cheese disk in egg mixture; dredge with flour.
Roll in nut mixture.
Sauté in a pan with oil. |
| Method: Apple-Shallot Vinaigrette |
| Heat apple and shallot in a hot pan with oil until golden brown.
Careful to not burn shallot. Let cool.
Mix with extra-virgin olive oil, sherry vinegar, salt and pepper to taste. |
| Ingredients: Beet Vinaigrette |
diced roasted beet
honey
balsamic vinegar
mayonnaise
salt and pepper
|
| Method: Beet Vinaigrette |
| Put all ingredients in blender and puree.
Pass through fine China cap. Season to taste. |
| To Finish |
| Toss mixed greens with apple-shallot vinaigrette.
Season beet with salt and pepper
Place apple and beet on plate and top with mixed greens, and then
top with goat cheese.
Drizzle a little beet vinaigrette over the top. |
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