serves six
10 ounces goat’s cheese
2 cloves roasted garlic
1/4 cup extra virgin olive oil
1/2 cup sun dried tomato, julienne
2 cups fresh spinach
1/2 cup extra virgin olive oil
2 tablespoons champagne vinegar
salt and pepper to taste
2 tablespoons honey
pinch of chili flakes
1/2 lb “spring mix” greens for salad, washed
For the pate:
In a mixing bowl, combine the goats cheese, sun dried tomatoes, spinach, roasted garlic and 1/4 cup extra virgin olive oil. Mix well and add salt and pepper to taste. For the vinaigrette:
In another mixing bowl, combine the honey, champagne vinegar and the chili flakes.
Whisk together and then continue to whisk while drizzling in 6 tablespoons of the remaining olive oil. Season to taste with salt and pepper.
For the mushrooms:
Preheat a grill or barbecue to medium high heat. Brush the mushrooms with extra virgin olive oil and season with salt and pepper. Grill the mushrooms until tender throughout.
To serve:
Lightly dress the greens and place a 1/4 cup in the centre of each salad plate. Top with grilled mushroom cap and the goats cheese pate. Drizzle with the honey, champagne vinaigrette and serve.