Grilled goats cheese salad

Yield: 4 servings

Measure Ingredient
1 \N Radicchio; leaves separated
1 \N Curly endive; leaves separated
440 grams Canned artichoke hearts; drained and halved
8 \N Cherry tomatoes; halved
60 grams Button mushrooms
60 grams Watercress; broken Into sprigs
400 grams Goats' cheese; (100 gram balls)
1 tablespoon Olive oil
½ cup Olive oil
1½ tablespoon Lemon juice
1½ tablespoon Cider vinegar
1 \N Clove garlic; crushed
1 tablespoon Chopped fresh basil
2 teaspoons Chopped rosemary
\N \N Freshly ground black pepper


I. Arrange radicchio, endive, artichokes, tomatoes, mushrooms and watercress on individual serving plates.

2. To make dressing, place oil, lemon juice, vinegar, garlic, basil, rosemary and black pepper to taste in screw top jar. Shake well to combine.

3. Brush each goats' cheese with a little oil. Cook under a preheated grill for 1 minute each side or until cheese just starts to melt. Place cheese on top of salad, drizzle with dressing and serve.

Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.

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