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- Pascale Beal - Montecito Country Kitchen
- 3 to 4 small goat cheese Crotin de Chavignol are particularly good for this dish
- olive oil
- Herbes de Provence
- black peppercorns
- olive oil
- a good aged red wine or sherry vinegar of your choice
- Dijon mustard
- salt and pepper to taste
- 1 lb (.5 kg). fresh arrugula
- 2 apples (sweet crunchy ones), cored and thinly sliced
- 4 oz (112 grm). pine nuts, lightly toasted
- fresh dill, finely chopped
- fresh parsley, finely chopped
- fresh chives, finely chopped
- fresh cilantro, finely chopped
- In a small jar, place the goat cheese and cover with olive oil.
- Add some herbes de provence to the jar and some black peppercorns. Leave to marinate for 24 48 hours.
- In a large salad bowl, place one large tbsp of mustard.
- Drizzle in the olive oil slowly until the vinaigrette resembles the consistency of a light mayonnaise usually about 2 tbsp (30 ml) to 3 tbsp (45 ml) olive oil are needed.
- Add in 1 tspvinegar and wisk until the vinaigrette is homogeneous.
- Add salt and pepper to taste.
- Place the serving utensils in the bowl over the vinaigrette, the place on top of the utensils all the chopped herbs, covered by the arrugula, sliced apples and pine nuts. Do not let the arrugula sit in the vinaigrette.
- When you are ready to serve the salad, remove the serving utensils and toss the salad.
- Garnish with slices of marinated goat cheese.
- Note: Peoples taste in vinaigrettes vary considerably this recipe can be made more or less strong by adding more or less mustard and vinegar. If too much olive oil is added the vinaigrette will separate.
"Ann Marie and Pascale have transformed my marriage. In the old days my wife had trouble preparing cornflakes. She used to boil them in the packets". - John Cleese
Supplied by: http://www.montecitocountrykitchen.com
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