Market Salad with Goat Cheese Disks and Red Chile Croutons

Monday, January 31st, 2011

(Thanks to Local Farmer & Chef Matt Romero!)

INGREDIENTS:
2 cups Gourmet greens (Romero Farms)
2 cups Spinach (Santa Cruz Farms)
1 oz. Vinaigrette dressing (Duke’s Raspberries)
Kosher salt
Black pepper
1 cup Red chile croutons (Cloud Cliff Bakery)
1 oz. per serving Goat cheese disks**
Black and white sesame seeds
Olive oil

PROCEDURE:
Place spinach and greens in stainless steel or glass bowl. Toss with dressing and salt and pepper. Arrange on plates, garnish with red chile croutons and toasted goat cheese**
**Toasted Goat Cheese Disks: Form 1 oz disks of goat cheese. Gently press into mixture of black and white sesame seeds. Heat non stick skillet and place small amount of olive oil in pan. Place disks in pan and heat until sesame seeds are toasted. Remove from heat and place on salad.

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