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RCP: Goat Cheese and Bacon Salad

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Ted Richards

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RCP: Goat Cheese and Bacon Salad

by Ted Richards » Thu Feb 18, 2010 12:21 am

Another Laura Calder recipe from French Food at Home that I tried tonight. I'm not sure the soy sauce really adds anything, but the result was tasty.

Here's a link to the original. I've modified it a bit to clarify things.
http://www.foodnetwork.ca/recipes/Salad/Cheese/recipe.html?dishID=8361

Goat Cheese and Bacon Salad

1 spoonful Dijon mustard
A spoonful of red wine vinegar
A drop of soy sauce
A splash of balsamic vinegar
Olive oil to taste
Salt and pepper to season

1 log of goat cheese, about 4 ounces (such as Chèvre)
4 slices bacon, halved crosswise
4 tablespoons pine nuts
4 handfuls mesclun mix
A few spoonfuls of vinaigrette, above

Heat the oven to 450ºF/230ºC. Cut the log of goat cheese into four disks. Wrap half a slice of bacon around each disk (top to bottom). Turn over and wrap the other half slice around the disk in at right angles to the first half slice. This should pretty well cover the cheese with bacon. Lay on a baking sheet. Bake for about 5 minutes until the bacon is crisp and the cheese very hot.

Toast the pine nuts in a dry pan on the stovetop. Toss the greens with a little bit of dressing. Scatter the nuts over. Take the bacon-wrapped cheese from the oven and lay on the salad.

Serves 2 as a light main course, 4 as an appetizer.
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Jenise

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Re: RCP: Goat Cheese and Bacon Salad

by Jenise » Thu Feb 18, 2010 12:54 pm

Sounds great, but a drop of soy sauce? Everything else looks good but with dijon mustard and balsamic vinegar there in larger quantity, you'd just be wasting your time with the "drop" of soy sauce. But soy sauce is a good ingredient in salad dressings, in particular it adds a kind of haunting smokey quality to a vinaigrette destined for raw spinach.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: RCP: Goat Cheese and Bacon Salad

by Karen/NoCA » Thu Feb 18, 2010 8:22 pm

I can see this would be an interesting test, make one as written, one without the soy and taste. I wonder if there would be a difference?

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