MARINATED GOAT CHEESE
AND TOMATO SALAD
Marinating goat cheese in olive oil, basil, and crushed fennel seeds
softens the flavor of the cheese and makes it taste especially wonderful
with the tomatoes. The marinade is mixed with lemon juice and honey,
then used as a vinaigrette dressing with the salad. A few toasted nuts
scattered on top of each salad are a nice touch.
1/2 cup olive oil
1/2 teaspoon crushed fennel seed (see note)
1/2 teaspoon dried basil or several fresh basil leaves, torn into pieces
Coarsely ground fresh pepper
1 1/4-pound (4 oz.) log goat cheese
1 head of Boston lettuce, separated into leaves
2 large Florida tomatoes, cut into wedges
3 tablespoon fresh lemon juice
1-1/2 tablespoon honey
Salt to taste
1/4 cup toasted chopped pecans or walnuts (optional)
Blend the oil, fennel seed, basil,
and pepper in a pottery bowl or pie plate. Slice the goat cheese into
8 rounds and lay them in the oil. Cover and marinate at room temperature
for 2 to 3 hours.
When you are ready to serve the salad,
arrange the salad greens on individual serving plates. Place several
tomato wedges and 2 rounds of goat cheese on each plate, reserving
the marinade.
Heat the lemon juice and honey in
a small skillet just long enough to liquefy the honey. Whisk the lemon
and honey and a pinch or two of salt into the reserved marinade and
serve some of this dressing over each salad.
YIELD: 4 servings
NOTE:
To crush whole fennel seed, use a rolling pin.
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SCALLOP SPINACH AND TOMATO SAUTE'
This sauté can be prepared in under 20 minutes, which makes it
the perfect choice for a midweek meal after a hectic day. If you serve
it over rice, all you need to add is a steamed vegetable or salad and
good bread.
2 tablespoons olive oil
1 clove garlic, minced
1 pound bay scallops or 1 pound sea scallops, halved
1 tablespoon chopped fresh basil or 1 t. dried
3 large Florida tomatoes, seeded and coarsely
chopped
10 ounces fresh spinach, stems removed, thoroughly
washed
Salt and freshly ground pepper to taste
Gently heat the oil and
garlic in a large nonreactive skillet over low
heat for 1 minute. Stir in the scallops, cover,
and cook for 1 minute.
Stir in the basil, tomatoes,
spinach, and salt and pepper to taste. Cover
and cook for 4 to 5 minutes, stirring occasionally,
until the scallops whiten. Serve at once, spooning
the scallops and their sauce over rice.
YIELD: 4 servings
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