Warm Goat Cheese salad with Pomegranate vinaigrette
Salad Ingredients:
Good fresh goat cheese
Dark green salad leaves
Toasted hazelnuts
Dressing Ingredients:
Extra virgin olive oil
Dijon mustard
Balsamic vinegar
Salt and pepper
Pomegranate seeds
Preparations:
1. Put a tsp. of mustard into a bowl and add 4 large dashes of balsamic vinegar. Mix until emulsified.
2. Slowly add 2/3 T. olive oil while mixing until all the oil has been absorbed into the vinaigrette.
3. Season with salt and pepper, add more oil if needed and gently mix in a handful of pomegranate seeds.
4. Slice goat cheese into disks, place on a baking sheet and toast on both sides in an oven set at 400ºF until light brown.
5. Toss lettuce with the vinaigrette, place toasted slices of goat cheese on top and scatter the hazelnuts over the salad.
Recipe Source:
Penny Gatward, Trek Travel Guide
Region:
Costa Brava
Wine Pairing:
Raimat Chardonnay Costers del Segre Viña 27 2007
Halibut with Wild Mushroom Fricassee
Ingredients:
3 lbs. fresh or frozen halibut
3 T. butter, melted
1/2 cup parmesan cheese
4 strips bacon
1 tsp. lemon juice
1 cup sour cream
1/3 cup buttered bread crumbs
1 T. chopped parsley
Preparations:
1. Rub halibut with butter, salt and pepper.
2. Lay bacon on bottom of baking pan and place fillets of top.
3. Make a mixture of sour cream, cheese, crumbs and lemon juice. Spread over the fish.
4. Bake halibut at 350ºF until tender (20 to 30 minutes).
5. Serve sprinkled with grated cheese and parsley.
Serving Size:
6 to 8 People
Region:
Crater Lake and the Oregon Cascades
Wine Pairing:
Elk Cove Pinot Gris or 14 Hands Merlot
