Wellington Bistro's Warm Chevre Salad

Categories: Salads | Restaurants | Dkuhnen msn

Serves: 2 Servings

Ingredients:

----------------------------------DRESSING----------------------------------
3 tb Balsamic vinegar
1 tb Olive oil
pn Dried basil, oregano
pn Rosemary, thyme
1/2 ts Chopped garlic

Instructions:
-----------------------------------SALAD-----------------------------------
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)

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"

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