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Ингредиенты
- 12 ounce Fresh soft goat cheese, such as Coach Farm
- 1/2 c. Finely-minced flat-leaf parsley
- 1 c. Green Olive Pesto see * Note
- 1 med Butternut squash peeled, seeded, and cut into 1/2" cubes - (abt 2 c.)
- 6 ounce Extra virgin extra virgin olive oil divided
- 2 ounce Balsamic vinegar
- 2 x Scallions from white to green thinly sliced
- 1 Tbsp. Black mustard seeds Salt to taste Freshly-grnd black pepper to taste
Инструкции
- Roll goat cheese into four balls roughly the size of golf balls. Roll balls in a plate covered with Green Olive Pesto, tapping and rolling so which pesto adheres in a thin layer. Roll olive pesto-coated goat cheese balls in a plate covered with minced parsley, till coated. Set aside.
- Bring two qts of water to a boil. Drop squash cubes into boiling water and cook till soft yet still hard (about 5 to 6 min). Drain in a colander over sink and refresh with cool water till cold.
- Toss squash cubes with 4 ounces of the extra-virgin extra virgin olive oil, balsamic vinegar, scallions, and mustard seeds. Season to taste with salt and pepper.
- Divide and arrange squash salad in center of four plates. Place one goat cheese truffle in center of each plate and drizzle with 1 Tbsp. extra-virgin extra virgin olive oil and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 4 servings | |
| Calories 634 | |
| Calories from Fat 541 | 85% |
| Total Fat 61.33g | 77% |
| Saturated Fat 18.33g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 322mg | 13% |
| Potassium 117mg | 3% |
| Total Carbs 5.13g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 3.29g | 2% |
| Protein 16.86g | 27% |
