MMMMM--------------------------DRESSING-------------------------------
3 T Balsamic vinegar
1 T Olive oil
pn Dried basil, oregano
pn Rosemary, thyme
1/2 t Chopped garlic
MMMMM---------------------------SALAD--------------------------------
Lettuce (2 leaves each of
Red, baby red oak, boston
And green leaf lettuce,
Radicchio, belgian endive
1 T Olive oil
1 t Chopped garlic
1/2 c Sliced black olives
1/4 c Sun-dried tomatoes in very
Thin strips
1 sl Goat cheese (3oz/90g)
Combine ingredients for dressing one day ahead. Reserve. Arrange
greens on two small salad plates with smallest leaves on top. Put
oil and garlic in small non-stick pan with olives and sun-dried
tomatoes. Heat on medium-high until sizzling. Pour reserved dressing
into same pan. When sizzling lessens, quickly add cheese. Cook 1
minute, turn and cook other side 1 minute. Lift out goat cheese.
Place in centre of each plate. Pour contents of pan around goat
cheese. From The Wellington Bistro, 111 Wellington St. W., 5th floor,
Toronto, Ontario.
