Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 slices | (1.5-oz) goat cheese |
| ½ cup | Virgin olive oil |
| 1 teaspoon | Crushed fresh thyme |
| 4 smalls | Heads Radicchio |
| 3 | Heads Lamb's lettuce |
| ½ pounds | Arugula |
| 1½ teaspoon | Dijon mustard |
| 1½ teaspoon | Minced fresh tarragon |
| 1½ tablespoon | Sherry wine vinegar or a good quality wine vinegar |
| 2 | Egg yolks |
| ¼ teaspoon | Salt |
| Freshly ground black pepper | |
| 1½ cup | Salad oil (preferably almond; olive; or safflower) |
Place cheese w/ olive oil & thyme in dish, marinate overnight in refrigerator. Separate leaves of radicchio, lamb's lettuce, & arugula. Wash well under cold running water, pat dry, wrap in towels,chill. Prepare vinaigrette dressing by whisking together mustard, tarragon, vinegar, egg yolks, salt, & generous pinch of pepper. Slowly add salad oil in steady stream, whisking constantly. Set aside or chill until ready to use. Place salad greens in large bowl, breaking up larger leaves. Pour vinaigrette dressing over; toss well to coat evenly. Divide salad among 6 plates. Drain marinated cheese, reserve 2 tbs. oil. Heat oil in large skillet, saute cheese slices 30 sec. to 1 min. per side. Garnish salads w/ sauteed cheese slices, serve immediately.
SPAGO
W. SUNSET BLVD.; LOS ANGELES
WINE:VILLA MT. EDEN CHARDONNAY
From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .