Grilled Portobello with Sun Dried Tomato and Goat Cheese Pate on Salad Greens - xp

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Grilled Portobello with Sun Dried Tomato and Goat Cheese Pate on Salad Greens -

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Serving Size : 6 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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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

1 pinch chili flakes

1/2 lb spring mix” greens for salad -- washed

 

 

For the pate:

In a mixing bowl, combine the goats cheese, sun dried tomatos, 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 barbeque 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.

Serves: 6

 

Frank’s Recipes

Chupa Babi formatted in MC: 01.30.06

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Per Serving (excluding unknown items): 262 Calories; 27g Fat (90.4% calories

from fat); trace Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

8mg Sodium. Exchanges: 0 Vegetable; 5 1/2 Fat; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0