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Capay Farms Organic Arugula and Radicchio with Warm Pacheco Dairy Goat Cheese and Warm Citrus Vinaigrette
Ingredients:
- 2 heads radicchio, washed, dried and torn into bite-sized pieces
- 4 large bunches arugula, washed, dried and stems trimmed
- 4 ounces goat cheese, sliced into 8 equal rounds
- 6 ounces extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 1 small shallot, finely chopped
- 1/4 cup fresh-squeezed orange juice
- Kosher salt and fresh cracked pepper
Getting it done:
- Preheat oven to 375 degrees. Place greens in a salad bowl and season with salt and pepper. Set aside.
- The cheese and dressing should both be prepared just before serving. Place cheese in a non-reactive pan and place in oven until just warm, about 5 minutes. Meanwhile, heat oil in a saucepan until just rippling. Add garlic and shallot and cook until just browned, Turn off heat and stir in juice. Add salt and pepper to taste. Pour over greens and toss to coat. Divide salad onto 8 plates and top with warm goat cheese. Serve immediately.
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Epicurean Group - 111 Main Street, Suite 3, Los Altos, CA 94022 - 415.895.2800
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