Ingredients

• Mustard Vinaigrette:
  • 1 tablespoon Dijon mustard
  • 1 tablespoon finely chopped fresh tarragon
  • 1 tablespoon sherry wine vinegar (or red wine vinegar)
  • Salt
  • Freshly ground white pepper
  • 1 cup almond or extra virgin olive oil (or a mixture of both)
• Salad:
  • 4 ounces fresh Chevre (log shaped goat cheese), cut into 4 equal slices
  • 1/4 cup extra virgin olive oil
  • 1-1/2 teaspoons fresh thyme leaves
  • 1 clove garlic, peeled and crushed
  • Freshly ground black pepper
  • 2 small heads radicchio
  • 2 bunches arugula

Method

1. Prepare the vinaigrette: Combine the mustard, tarragon, vinegar, salt and pepper in a small bowl. Slowly whisk in the oil. Correct the seasonings, including the mustard and vinegar, and set aside.
2. In a bowl, let the cheese marinate in the olive oil for up to an hour with 1 teaspoon of the thyme leaves, the garlic and pepper.
3. Wash the radicchio and arugula and dry in a salad spinner or pat dry with clean paper towels.
4. In a bowl, toss the salad greens with enough of the vinaigrette to coat them lightly. Divide the greens among 4 large salad plates.
5. Heat a non-stick sauté pan until very hot and add 2 tablespoons of the goat cheese marinade. Add the cheese and sauté it over medium heat for 30 seconds on each side.

Presentation

Top each salad with a slice of hot goat cheese. Garnish the cheese with the remaining thyme leaves. Serve immediately.