| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Garden1 |
2 |
servings |
INGREDIENTS
| 4 |
c |
Mesclun; see * Note |
| 1 |
|
Avocado; peeled, halved, |
|
|
Pitted; cut into thin wedges |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Rice wine vinegar |
| 1 |
tb |
Dijon mustard |
| 1 |
|
Soft fresh 3-oz log goat cheese; chilled |
| 2/3 |
c |
Macadamia nuts; chopped |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
* Note: Mesclun is a mixture of different types of salad greens.
Mound greens in a medium salad bowl. Arrange avocado slices atop greens. In
a small bowl, whisk together oil, vinegar, and mustard. Season with salt
and pepper. Cut cheese log into rounds, about 1/2-inch thick. Reserve a
teaspoon of nuts. Place remaining nuts in a shallow bowl. Press cheese into
nuts, turning to coat evenly. Then, heat a small amount of additional oil
in a small skillet over medium heat. Add cheese rounds and saute only until
warm. Place cheese rounds on salad and drizzle dressing over top. Garnish
with reserved macadamia nuts. Serves 2.
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 112
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.
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