Title: Wellington Bistro's Warm Chevre Salad
Categories: Salad Cheese Canadian Dressing
Yield: 2 Servings
| DRESSING |
| 3 | tb | Balsamic vinegar |
| 1 | tb | Olive oil |
| | pn | Dried basil, oregano |
| | pn | Rosemary, thyme |
| 1/2 | ts | Chopped garlic |
| SALAD |
| | | Lettuce (2 leaves each of |
| | | Red, baby red oak, boston |
| | | And green leaf lettuce, |
| | | Radicchio, belgian endive |
| 1 | tb | Olive oil |
| 1 | ts | Chopped garlic |
| 1/2 | c | Sliced black olives |
| 1/4 | c | Sun-dried tomatoes in very |
| | | Thin strips |
| 1 | sl | Goat cheese (3oz/90g) |
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.