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Grilled Marinated Goat Cheese and

Red Wine Shallot Vinaigrette

* Method
* Hints From The Cooking School
* A few words about Paolo
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INGREDIENTS

Marinated goat cheese:

Eight 1/2 inch slices chilled goat cheese
2 cups olive oil or enough to cover cheese
1/2 teaspoon fresh rosemary
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
Black pepper and salt to taste
1 pound mixed greens

Vinaigrette:

2 tablespoons whole grain mustard
2 tablespoons Dijon mustard
1 shallot, finely chopped
1 garlic clove, finely chopped or pressed
4 tablespoons red wine vinegar

METHOD

1) Put sliced cheese in a jar with a tight fitting lid, add oil, herbs and spices.
Cover and let marinade for a couple of hours or up to 4 days.

2) Preheat the broiler. Drain cheeses, reserve oil. Arrange cheeses on baking sheet.

3) Prepare vinaigrette. Mix mustards, shallots, garlic, vinegar and seasoning. Whisk in one cup of the oil used for the marinade.

4) Arrange salad on plates. Cook the cheeses under the broiler until golden on top. Place two cheese slices over each salad, sprinkle with vinaigrette and serve.

HINTS FROM THE COOKING SCHOOL

If you use a pretty jar, marinated goat cheese with herbs in olive oil makes a great present for a gourmet friend.
The leftover oil is great to drizzle over crusty bread as an appetizer or to toss with grilled vegetables.
Do not cook the cheese too long or it will melt.

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                                                  1401 Foothill Boulevard
                                            La Cañada Flintridge, CA 91011
                                              Telephone: (818) 952-5275
                                                   Fax: (818) 952-7275
                                                 Lacucina96@aol.com

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