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Roasted Vegetable and Goat Cheese Salad
Yield:
Serves 6Ingredients:
1 onion
1 yellow pepper
1 red pepper
1 eggplant
1 zucchini
6 green onions
12 asparagus
12 cherry tomatoes
6 Tbsp Maille Red Wine Vinegar
4 Tbsp olive oil
1 Tbsp Maille Dijon Originale Mustard
1 Tbsp fresh oregano, chopped
10 oz goat cheese, cut into small pieces
Sea salt or kosher salt and freshly ground pepper to taste
Directions:
Peel onion and cut into slices. Wash and dry other vegetables.
For marinade, whisk Maille Red Wine Vinegar, olive oil, Maille Dijon Originale Mustard and oregano to blend; season with salt and pepper. Put vegetables in large bowl and add marinade. Set aside for 30 minutes, mixing often.
Start barbecue and roast vegetables to desired degree of doneness. Transfer vegetables to salad bowl and add goat cheese pieces. The cheese will slightly melt and will nicely blend in with the roast vegetables.
Recipe developed for Maille, courtesy of Chef Marc De Canck, La Chronique (Montreal, Canada). Additional recipes can be found at www.maille.com.
