Wellington bistro's warm chevre salad
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Balsamic vinegar |
| 1 | tablespoon | Olive oil |
| pinch | Dried basil, oregano | |
| pinch | Rosemary, thyme | |
| ½ | teaspoon | Chopped garlic |
| Lettuce (2 leaves each of | ||
| Red, baby red oak, boston | ||
| And green leaf lettuce, | ||
| Radicchio, belgian endive | ||
| 1 | tablespoon | Olive oil |
| 1 | teaspoon | Chopped garlic |
| ½ | cup | Sliced black olives |
| ¼ | cup | Sun-dried tomatoes in very |
| Thin strips | ||
| 1 | slice | Goat cheese (3oz/90g) |
Directions
DRESSING
SALAD
Combine ingredients for dressing one day ahead. Reserve. Arrange greens on two small salad plates with smallest leaves on top. Put oil and garlic in small non-stick pan with olives and sun-dried tomatoes.
Heat on medium-high until sizzling. Pour reserved dressing into same pan. When sizzling lessens, quickly add cheese. Cook 1 minute, turn and cook other side 1 minute. Lift out goat cheese. Place in centre of each plate. Pour contents of pan around goat cheese. From The Wellington Bistro, 111 Wellington St. W., 5th floor, Toronto, Ontario.