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September 26, 2005
Willie Green's Salad with Sweet Red Peppers & Peaches
1/2# W.G.O.F. salad mix
2 Hungarian red peppers- Roasted*, skinned, seeded & cut into
julienne strips.
2 tree ripe peaches, sliced
1 ball herbed goat cheese (Jeff loves the Port Madison Farm's goat cheese)
Quick Tarragon Vinaigrette**
To assemble the salad, divide the salad mix between four plates. Sprinkle with red peppers and peach slices. Place a slice of goat cheese in the center. Drizzle with the vinaigrette. Enjoy!
*To roast peppers, bring a cast iron skillet or griddle to high heat. The surface should be dry. Place the peppers on the surface until blistered and blackened. Let the peppers cool. The skin should easily peel off at this point. You also can broil the peppers in the oven. If you do it this way be sure to rotate the peppers to ensure they blister evenly.
**Quick Tarragon Vinaigrette
Mix up a package of Good Season's Italian Salad Dressing. Add 2 tsp finely chopped shallot and 1 tsp fresh tarragon.
Posted by Jeff at September 26, 2005 08:43 PM
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