Wellington Bistro’s Warm Chevre Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Toronto | Dkuhnen msn, Restaurants, Salads | 2 | Servings |
INGREDIENTS
| 3 | T | Balsamic vinegar |
| 1 | T | Olive oil |
| pn | Dried basil, oregano | |
| pn | Rosemary, thyme | |
| 1/2 | t | Chopped garlic |
| Lettuce, 2 leaves each of | ||
| Red, baby red oak boston | ||
| And green leaf lettuce | ||
| Radicchio, belgian endive | ||
| 1 | T | Olive oil |
| 1 | t | Chopped garlic |
| 1/2 | c | Sliced black olives |
| 1/4 | c | Sun-dried tomatoes in very |
| Thin strips | ||
| 1 | Goat cheese, 3oz/90g |
INSTRUCTIONS
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. Posted to MM-Recipes Digest V3 #282 Date: Mon, 14 Oct 96 20:53:04 UT From: "Deborah Kühnen" <DEBKUHNEN@msn.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 203
Calories From Fat: 151
Total Fat: 17.3g
Cholesterol: 0mg
Sodium: 318.1mg
Potassium: 308.2mg
Carbohydrates: 11.4g
Fiber: 2.3g
Sugar: 6.7g
Protein: 1.7g