Title: Wild Greens with Grilled Goat Cheese
Categories: Italian Salad Vegetable Bbq
Yield: 1 Servings

		INSALATA MISTICANZA CON
		CAPRINO ALLA GRIGLIA
		MAKES 4 SERVINGS
		Source: Cooking Vegetables
		The Italian Way; Judith
		Barrett
		ISBN 0-02-009078-1; 1994

Traditionally, a misticanza is a Roman salad made with a variety- sometimes as many as twenty- of wild greens. Specialty greengrocers in many areas of this country now sell what they are calling mesclun and restaurants call field greens. It is the closest we can get to approximating the Italian misticanza. If you can't find mesclun, use a mixture of lettuce greens, arugula, radicchio, dandelion, and fresh herbs. The grilled goat cheese is my own addition. I like the way its sharp flavor complements the sweetness of the balsamic vinaigrette and the mildly bitter taste of the greens.

6 cups mesclun (set note below) 4 ounces goat cheese, preferably log shape, cut into 4 even-size pieces 1/2 cup plain bread crumbs Salt to taste 3 tablespoons extra virgin olive oil 1 teaspoon balsamic vinegar

1. Preheat the oven broiler.

2. Place the greens in a serving bowl and refrigerate until ready to serve.

3. Place the goat cheese pieces on a flat plate and pour the bread crumbs over them, turning the pieces once to coat both sides. Using your fingers, gently press the bread crumbs into the cheese. Transfer the cheese to a piece of aluminum foil and place under the broiler. Broil for 3 to 5 minutes, until the bread crumbs are brown.

4. Season the salad greens with salt, add the oil and vinegar, and toss well. Arrange the greens on four individual serving plates, top each serving with a piece of goat cheese, and serve.

Note: Mesclun comes washed and ready to serve. However, if you are using lettuce and other greens, they should be rinsed in several changes of cold water and dried.

Keywords: Radicchio, Salads, Scanned, SJK, Vinaigrette From : Sallie Krebs, Sat 07 Oct 95 13:30, Area: COOKING

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