Ingredients
4 ounce log of chevres, in 4 pieces
1/4 cup olive oil
1/2 teaspoon thyme
1 clove garlic minced
freshly ground black pepper
1 cup olive oil
1 tablespoon sherry wine vinegar
1 tablespoon dijon mustard
1/2 teaspoon tarragon
salt and pepper
1/2 pound arugula or mache
chopped parsley for garnish
Preparation
1 Marinate the cheese in 1/4 cup olive oil, thyme, garlic and pepper overnight. 2 Combine the oilve oil, vinegar, mustard, tarragon, salt and pepper. Clean the greens, toss with vinaigrette and arrange on 4 plates. 3 Heat 2 tablespoons of the cheese marinate in a skillet. Cook the cheese 30 seconds each side or bake in a 450 degree oven for 1 minute. Put the cheese on greens and sprinkle with chopped parsley.
