​Les Kincaid's

Lifestyles

 

Enjoy This Recipe Courtesy of Chef Les Kincaid 

Warm Goat Cheese Salad


1/4 cup olive oil
2 tablespoons orange juice
2 tablespoons balsamic vinegar
1 teaspoon minced garlic
1 teaspoon kosher salt
1 teaspoon pepper
1 small eggplant cut into 1/2-inch slices
1 fennel bulb cut into 1/4-inch slices
2 cooked beets cut into 1-inch wedges
2 red bell peppers cut into 1/2-inch strips
1 large red onion cut into 1/2-inch slices
2 ounce slice Montrachet cheese
4 heads of baby lettuce, separated into leaves
Toasted Walnut dressing (recipe follows)

Preheat a grill over moderately high heat until hot. In large bowl combine well oil, juice, vinegar, garlic, salt and pepper. Add vegetables and toss well. Grill vegetables until tender.  Broil cheese until lightly browned. In a large salad bowl toss lettuce with dressing. Top with grilled vegetables and cheese.


Yield:  4 servings

Toasted Walnut Dressing

2/3 cup walnut oil
1/2 cup toasted walnut halves
2 tablespoons orange juice
2 tablespoons balsamic vinegar
1 shallot, minced
1 teaspoon Dijon-style mustard
1/2 teaspoon kosher salt
1/2 teaspoon pepper

In a food processor purée all ingredients until combined well.

Salads