Herbed Goat Cheese, Roasted Beet, and Watercress Salad

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Herbed Goat Cheese, Roasted Beet, and Watercress Salad Ingredients

4 md Beets; scrubbed and trimmed,	FOR HERBED GOAT CHEESE
FOR VINAIGRETTE	3/4 c Fresh bread crumbs
1 1/4 ts Dijon mustard	1/2 ts Dried tarragon; crumbled
2 tb White wine vinegar	3/4 ts Salt
1/4 ts Dried tarragon; crumbled	1/8 ts Freshly ground black pepper
1/4 ts Salt	8 oz Montrachet or other soft
1/4 ts Freshly ground black pepper	2 bn Watercress; coarse stems
1/4 c Plus 2 tablespoons extra	1 sm Red onion; sliced thin

Instructions for Herbed Goat Cheese, Roasted Beet, and Watercress Salad

Preheat oven to 400 degrees. Wrap beets tightly in foil and roast in middle of oven 1 to 1 1/2 hours, or until tender. Unwrap beets carefully and cool until they can be handled. Discard stems and peel beets. Beets may be prepared up to this point 1 day ahead and chilled, covered. Cut each beet into 8 wedges and cover. To make vinaigrette: In a blender blend together mustard, vinegar, tarragon, salt, and pepper. With motor running add oil in a stream and blend until emulsified. Vinaigrette may be made 1 day ahead and chilled, covered. Make herbed goat cheese: In a bowl stir together bread crumbs, tarragon, salt and pepper. Cut each cheese round in half crosswise. Coat each piece of cheese evenly with crumb mixture, pressing gently, and transfer to a baking sheet. Goat cheese may be prepared up to this point 1 day ahead and chilled, covered loosely. Let cheese come to room temperature before proceeding. Preheat broiler. Broil goat cheese about 2 inches form heat until crumbs are lightly browned, about 2 minutes. In a bowl, toss watercress and onion with half of vinaigrette. Arrange watercress mixture, beets, and goat cheese on 8 salad plates and drizzle remaining vinaigrette over beets. Yield: 8 servings Recipe by: Cooking Live Show #CL9004 Posted to MC-Recipe Digest V1 #905 by "Angele and Jon Freeman" on Nov 12, 1997

Main Ingredient: CheeseCuisine: Uncategorized

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