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Side Dishes Back to Recipes
Wild Greens, Herbs and Pistachio Crusted Goat Cheese
Ingredients to Serve-6
  • 6 oz goat cheese
  • 2 tbs crushed pistachio nuts
  • 2 cup wild greens - mustard greens dandelion greens, frisse, tatsoi, red oak leaf, etc.
  • 2 tbs tarrogon ( picked)
  • 2 tbs chervil (picked)
  • 2 tbs chive (snipped)
  • 1 tbs basil (picked)
  • 1 tbs mint (picked)
  • 1/2 cup grape seed oil
  • 1/4 cup champagne vinegar
  • 1/2 tsp salt
  • 1/2 tsp black pepper
To prepare the goat cheese: Cut the log of cheese into 6 small medallions. Pack the pistachio nuts on the medallions carefully so as not to crumble the cheese. Chill the prepared goat cheese for 1/2 hour. When ready to use bake the goat cheese in a 350 degree oven for 5 minutes, toasting the nuts.

To prepare the salad: Toss the greens and herbs. Whisk the grape seed oil and champagne together with salt and pepper. Toss the vinaigrette into the greens and portion into 6 plates. Serve a medallion of goat cheese on top of each bed greens.

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