Ingredients

  • Marinated Cheese
  • 6 cloves garlic
  • 55 milliliters olive oil
  • 225 grams cheese, goat
  • 4 dried red chiles
  • 1 tablespoon cumin seed toasted
  • 4 bay leaves bruised
  • 2 sprigs rosemary
  • 1 teaspoon white peppercorns
  • 110 milliliters olive oil to cover cheese
  • Warm Oil Dressing
  • 2 tablespoons capers drained
  • 1 tablespoon fresh basil chopped
  • 4 sun-dried tomatoes drained, sliced
  • 1 tablespoon balsamic vinegar
  • 120 grams mixed greens
  • 2 tablespoons pine nuts toasted

Directions

1. Marinated Cheese: Place the garlic in a small pan and add enough oil to just cover. Heat gently for 10 minutes until the cloves are tender and golden. Remove from the heat and leave to cool. Divide the cheese into 6 pieces and roll each piece into a small ball. Arrange the cheeses in a clean jar, layering them with all the remaining marinade ingredients, including the cooked garlic. Pour in enough oil to completely cover the cheese and seal well. Store in a cool place for at least three days but no more than one week.
2. Dressing: Heat 3 tablespoons of oil from the cheese, add capers, basil and tomatoes. When hot, beat in remaining 3 tablespoons of oil from the cheese and vinegar.
3. Rinse and dry the salad greens and arrange on plates. Spread cheese ball on top. Scatter with pine nuts and drizzle warm olive oil dressing over. Serve immediately.



Categories
SaladsCheese
Keywords
SaladsCheese
MacGourmet downloadMarinated Goat Cheese Salad. To import, drag image to your MacGourmet recipe box.