Goat Cheese & Green Olive Truffles With Winter Squash Sal

INGREDIENTS

INSTRUCTIONS

Note: See the "Green Olive Pesto" recipe which is included in this
collection.  Roll goat cheese into four balls roughly the size of golf
balls. Roll  balls in a plate covered with Green Olive Pesto, tapping
and rolling  so that pesto adheres in a thin layer. Roll olive
pesto-coated goat  cheese balls in a plate covered with chopped
parsley, until coated.  Set aside. Bring two quarts of water to a boil.
Drop squash cubes  into boiling water and cook until soft yet still
firm (about 5 to 6  minutes). Drain in a colander over sink and refresh
with cold water  until cool. Toss squash cubes with 4 ounces of the
extra-virgin olive  oil, balsamic vinegar, scallions, and mustard
seeds. Season to taste  with salt and pepper. Divide and arrange squash
salad in center of  four plates. Place one goat cheese truffle in
center of each plate  and drizzle with 1 tablespoon extra-virgin olive
oil and serve. This  recipe yields 4 servings.  Recipe Source: MOLTO
MARIO with Mario Batali From the TV FOOD NETWORK  ~ (Show # MB-5617
broadcast 01-25-1996) Downloaded from their  Web-Site -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  07-08-1998
Recipe by: Mario Batali  Converted by MM_Buster v2.0l.

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