Wellington bistro's warm chevre salad

2 Servings

Ingredients

Quantity Ingredient
3 tablespoons Balsamic vinegar
1 tablespoon Olive oil
pinch Dried basil, oregano
pinch Rosemary, thyme
½ teaspoon Chopped garlic
Lettuce (2 leaves each of
Red, baby red oak, boston
And green leaf lettuce,
Radicchio, belgian endive
1 tablespoon Olive oil
1 teaspoon Chopped garlic
½ cup Sliced black olives
¼ cup Sun-dried tomatoes in very
Thin strips
1 slice Goat cheese (3oz/90g)

Directions

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.

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