Friday, March 25, 2011

Frank Z's Goat Cheese Mesclun Salad

My son, Joe, has many talented friends. Frank Z is no exception. This man is an amazing singer as well as an amazing cook. He speaks fluent Italian and is also extremely witty. I love to interact with him on Facebook. He really brightens my day. (Frank, are you blushing yet?)

Knowing how important food is to me, Frank was good enough to share his Goat Cheese Mesclun Salad recipe. From Frank's table to ours.

Andiamo a mangiare!

Frank Z's Goat Cheese Mesclun Salad

The Salad!!!!
  • Fresh mesclun greens (about 1 to 1 1/2 cups per person)
  • Thin sliced/chopped pear (Bartlet preferred)
  • Crumbled goat cheese
  • Sliced almonds or chopped walnuts
  • Craisins.

Toss the greens then make the dressing!

The Dressing!!!!
  • 1/2 to 1/3 cup balsamic vinegar*
  • 3 tablespoons Dijon mustard (or whatever mustard you like)
  • 1 1/2 tablespoons honey
  • 1 1/2 tablespoons seedless raspberry preserves
  • 6 garlic cloves
  • 2 1/2 small shallots
  • 1 cup extra virgin olive oil
  • Salt and freshly ground pepper to taste

Place vinegar, mustard, honey, garlic, shallots and raspberry preserves into a mini food processor**. Turn on high until garlic and shallots are chopped up well.

Add olive oil.

Process on HIGH until very well blended. Add salt and pepper to taste. Blend again.
Makes 1 2/3 cups of dressing.

*Start with 1/2 cup balsamic vinegar. Taste the dressing when you’re done. You may want a bit more vinegar. If so, add more and blend again.

**If you don't have an electric food processor or hand mixer:
Finely chop garlic and shallots. Whisk together first 6 ingredients until blended. Gradually whisk in olive oil. Salt and Pepper to taste.

Gently Toss in as much of the dressing as you like. You should have enough for a large family size serving bowl.


Grazie Mille, Francesco!

1 comment:

  1. Mmm.. This sounds delicious! Thanks for sharing his recipe with us!