Goat Cheese Salad With Sesame Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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GOAT CHEESE SALAD WITH SESAME VINAIGRETTE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Greene Estate in Mesquite, Texas in 1991. Ingredients:
2 anchovy fillets |
3 tablespoons extra virgin olive oil |
1 tablespoon sherry wine vinegar |
1 tablespoon raw sesame seeds |
2 teaspoons capers |
1/4 teaspoon sea salt |
1/2 teaspoon freshly ground black pepper |
salad |
4 large peeled garlic cloves |
2 small slices country bread |
2 ounces mixed green salad. |
1 medium red bell pepper |
1 medium ripe tomato |
4 anchovy fillets |
3 ounces goat cheese |
Directions:
1. Mash anchovy fillets in a medium mixing bowl.
2. Add remaining vinaigrette ingredients and whisk thoroughly then taste and adjust seasonings.
3. Preheat the oven to 325 then place garlic in small ovenproof pan and roast garlic 20 minutes.
4. All to cool slightly then toast bread and spread softened garlic on the toasted bread.
5. Wash split and remove seeds of the red bell pepper then cut into julienne strips.
6. Wash and quarter tomato then cut cheese into 6 round slices.
7. Place salad greens in a mixing bowl then add 3/4 of the salad dressing and toss.
8. Divide salad between two serving plates.
9. Arrange 3 slices cheese, 1/2 of the bell pepper and anchovy fillets on the salad.
10. Place tomato quarters and garlic toasts around the plates.
11. Spoon remaining vinaigrette over tomato and bell pepper slices and serve.
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