Monday, January 9, 2012

Dried Apricot, Goat Cheese, and Pistachio Salad




"Ode to Goat Cheese"  by Janna Patterson, dedicated to Brynley Lazar who loves chevre
You're savory, yet somehow sweet
Without you a salad is incomplete
I'll take you on bread, I'll take you in stew
I'll take chevre just stacked on more chevre, times two!
Fluffy and white and completely spreadable
As great as Hugh Jackman, but totally edible
Monsieur Chevre, you're more than just cheese
You're my crumbly friend. Nay, you're my squeeze!
Goat cheese, oh, Goat cheese, apple of my eye,
Let my tongue be your home, but, please not my thigh.     (...not that you're not worth it.)
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Dried Apricot, Goat Cheese, and Pistachio Salad
Serves 2

Ingredients
4 cups raw spinach, rinsed and completely dried
1/2 cup dried apricots, sliced
1/3 cup goat cheese, crumbled
1/8-1/4 cup shelled, salted pistachios

Directions
Combine all ingredients and serve with "Mighty Mint Vinaigrette." (Recipe follows.)
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Serve me with the main course of Menu #2!



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Mighty Mint Vinaigrette from "The Bride & Groom First and Forever Cookbook" by Mary Corpening Barber and Sara Corpening Whiteford
Makes 1 cup

Ingredients
3/4 cup extra virgin olive oil
1/2 cup firmly packed fresh mint leaves
1/4 cup white wine vinegar
1 tablespoon plus one teaspoon Dijon mustard
1 tablespoon plus ones teaspoon honey
1/4 teaspoon kosher salt
freshly ground pepper

Directions
Combine the olive oil and mint in a blender and blend until pureed, about 15 seconds.

Add vinegar, mustard, honey, kosher salt and pepper to taste and blend until just incorporated, about 5 seconds.
The recipe calls for white wine vinegar, but sometimes I like to change it up a bit and go with this raspberry wine kind.
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All dressed up and ready for my taste buds.

1 comment:

  1. You're killing me!! lol This looks SO good!!!

    ReplyDelete