Tuesday, May 19, 2009

EJ Harvey goat cheese recipe from the SEA GRILLE

Chef EJ Harvey is the owner of the SeaGrille Restaurant in Nantucket "where ALL the locals go for great fish and excellent seafood". At the Nantucket Wine Festival EJ made a cooking demonstration on Sunday featuring our Bijou. http://www.theseagrille.com/

Spring Spinach, Strawberry and Bijou Salad
with poppy seed dressing

Baby Spinach - 1 pkg.
Red onion - 1/2 thinly sliced
Bijou - 4 oz (2 cheeses)
In a large bowl, mix all the salad ingredients together.

Poppy Seed Dressing:
Red wine vinegar 8 fl oz
Mustard (optional) 2tsp
Minced shallots 1 Tbsp
Olive oil 24 fl oz
Salt as needed
Maple Syrup 2 tsp
Flat lead parsley 3 Tbsp

1 Combine vinegar, mustard, shallots, salt, pepper, and maple syrup. Gradually whisk in oil.
2 Stir in the herbs, and adjust the seasoning with salt, pepper and maple syrup if necessary.
3 Pour dressing over the salad ingredients. Toss and serve immediately.

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