| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Niger | Toohot04 | 4 | Servings |
INGREDIENTS
| 1/4 | c | Sherry wine vinegar |
| 2 | T | Fresh lemon juice |
| 2 | t | Grated lemon peel |
| 1 | T | Chopped fresh oregano |
| 1/2 | c | Olive oil |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 2 | Red onions, cut into wedges | |
| stem end attached | ||
| 4 | c | Mesclun |
| 3/4 | c | Soft, fresh goat cheese |
| 1/4 | c | Chopped fresh mint |
INSTRUCTIONS
Prepare your barbecue or preheat the broiler. Whisk vinegar, lemon juice, lemon peel and oregano in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. Brush onions on both sides with some of dressing. Season onions with salt and pepper. Grill onions until lightly-charred and tender, turning occasionally, about 12 minutes. Transfer to plate and cool. Toss greens with remaining dressing. Transfer to serving bowl. Arrange onions on top. Sprinkle with goat cheese and mint and serve. This recipe yields 4 servings Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6340 broadcast 01-08-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-16-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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