With Orange, Endive, Warm Goat Cheese and Dijon Mustard Vinaigrette
3 ounces baby market arugula
3 endive spears chiffonade
Half an orange, sectioned and juice reserved
2 tablespoons Dijon vinaigrette (see recipe)
1/2 each fresh fennel bulb, sliced paper thin
1 ounce goat cheese medallion
5 drops olive oil
2 leaves chopped rosemary
1 French bread crouton
Salt and pepper to taste
In small salad bowl, add baby arugula, fennel, endive, orange juice, and Dijon vinaigrette. Adjust seasoning with salt and pepper to taste. Place on plate, add three paper thin slices of fennel for garnish and arrange orange sections around the salad.
Season goat cheese with cracked black pepper, 5 drops drizzled olive oil and 2 chopped rosemary leaves. Place on crouton and lightly melt under broiler until warm (less than 1 minute). Place goat cheese crouton next to salad seconds before leaving kitchen.
Dijon Mustard Vinaigrette
1/2 cup red wine vinegar
1 shallot Brunoise shallots
1 clove minced garlic
1 teaspoon Dijon mustard
1 teaspoon grainy mustard
1/2 cups 90/10 vegetable oil/olive oil blend
1 teaspoon chopped parsley
1/2 teaspoon chopped fresh tarragon
Salt and pepper to taste
In mixing bowl, mix first five ingredients. Slowly whip in blended oil. Season to taste with salt and pepper. After vinaigrette is done, add the fresh chopped parsley and tarragon.
