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Friday, February 24, 2012


Mmmmm...can't say enough about pistachios.  My uncle and aunt own the Santa Barbara Pistachio Company.  Onion flavor, garlic, BBQ, salted, unsalted, chile lemon, etc.  Below is a recipe for their Sauteed Goat Cheese on Salad Green Salad. Yum!  Check out their site at:

Sautééd Goat Cheese on Salad Greens
Try this divine dish this summer!
Serves 6-8

Musustard Vinaigrette recipe
1 pound goat cheese, plain or herbed
1/2 cup extra virgin olive oil
1/2 cup crushed, roasted-salted Santa Barbara pistachios
2 cloves garlic, finely minced
2 tablespoons whole-grain mustard
1 to 2 tablespoons olive oil
3 tablespoons minced parsley leaves
3 tablespoons snipped fresh dill
3/4 to 1 pound mixed greens
3 tablespoons balsamic vinegar
Musustard Vinaigrette (recipe follows)
1 tablespoon fresh lemon or lemon juice
Edible flowers, olives, radishes or tiny cherry tomatoes for garnish, if desired
1/2 cup apple juice
1 teaspoon salt

Combine all ingredients in a jar with a tight-fitting lid. Shake well before using- makes 1 1/2 cups
  1. To make patties, place about 2 tablespoons of the cheese on a piece of plastic wrap. Cover with another piece of plastic wrap and pat into a circle 2 inches in diameter and 3/4 inch thick.
  2. Place the crushed pistachios on a sheet of wax paper and dredge the patties on both sides until they are thickly and thoroughly coated.
  3. Place a heavy nonstick skillet over moderately high heat and brush lightly with oil. When hot, add the cheese patties, in batches and sauté for about 2 minutes on each side- or until golden brown.
  4. Arrange the salad greens on individual small plates and drizzle with a little vinaigrette. Place a sautéed cheese patty or two in the center of each salad, and grind some black pepper over the top. Garnish as desired. Serve immediately.

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