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Lexington Farmers' Market Recipes
All
original recipes provided here are courtesy and copyright
Chef Liza Connolly and the Lexington Farmers' Market
June 6, 2006
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Warm
Spinach Salad with Goat Cheese |
* denotes
ingredient usually available (in season) at the Lexington Farmers' Market
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*1
bu. leaf spinach, washed and stems removed
10 Shitake or 2 portabello mushrooms, stems removed
*2 red peppers
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*1
clove garlic, minced
4 Tbs. extra virgin olive oil
1 Tbs. balsamic vinegar
Kosher salt and fresh black pepper, to taste
*4
Tbs. goat cheese |
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Put clean/dry spinach in a large mixing bowl and set aside.
Slice
mushrooms; Heat saute pan with 1 Tbs. olive oil; add garlic and
mushrooms.
Saute until mushrooms are limp. Turn
off pan and set aside.
Place pepper on stove, over burner.
Turn on and let the flame scorch skin.
Continue to turn pepper.
Once most of pepper skin has been roasted, place peppers in
plastic bag and seal. Let
rest for a few minutes, allowing the steam to separate skin from flesh
of pepper. Remove from bag
and rinse off skin; remove stem and rinse out seeds. Slice pepper into
strips and put in pan with sauteed mushrooms.
Reheat mushroom-pepper mix, adding 3 more Tbs. olive oil, salt
and pepper. Remove from
stove; add vinegar and pour warm dressing and vegetables over spinach.
Toss; divide onto 4 plates and crumble 1 Tbs.goat
cheese over each.
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