| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Toronto |
Salads, Restaurants, Dkuhnen msn |
2 |
Servings |
INGREDIENTS
| 3 |
tb |
Balsamic vinegar |
| 1 |
tb |
Olive oil |
|
pn |
Dried basil, oregano |
|
pn |
Rosemary, thyme |
| 1/2 |
ts |
Chopped garlic |
|
|
Lettuce (2 leaves each of |
|
|
Red, baby red oak, boston |
|
|
And green leaf lettuce, |
|
|
Radicchio, belgian endive |
| 1 |
tb |
Olive oil |
| 1 |
ts |
Chopped garlic |
| 1/2 |
c |
Sliced black olives |
| 1/4 |
c |
Sun-dried tomatoes in very |
|
|
Thin strips |
| 1 |
sl |
Goat cheese (3oz/90g) |
INSTRUCTIONS
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.
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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