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Рецепт Goat Cheese And Green Olive Truffles With Winter Squash Salad

by Global Cookbook

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

1. 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.
2. 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.
3. 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.
4. 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.
5. This recipe yields 4 servings.

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