Seared Goat Cheese Toasts with Spring Salad

Photo by Jamie Kimm

I love these types of salads that are just so easy.  Add a nice bottle of white wine and you're set for a great lunch or a lite dinner.  This is from Chef Brett Emerson of Contigo in San Fran.  Serves 4 

8 ounces Caña de Cabra, Bucheron or other mild, young goat cheese

4 (¼ -inch-thick) slices rustic bread

1½ tablespoons olive oil, plus more for brushing toast

Salt

1½ tablespoons Sherry vinegar

2 teaspoons minced shallot

1½ tablespoons hazelnut oil

1 medium fennel bulb, halved lengthwise and sliced crosswise into thin rounds

5 ounces wild arugula

8 ounces strawberries, stemmed and quartered

¼ cup roughly chopped hazelnuts, toasted

8 basil leaves, roughly torn, optional

1. Preheat oven to 350 degrees. Cut goat cheese into four ¾-inch rounds. (Briefly heat knife blade under hot water after each incision for neat slicing.) Refrigerate rounds until ready to use.

2. Place bread on a baking sheet and brush slices with olive oil. Bake bread in oven until golden, 2-3 minutes per side. Remove from oven and set aside. Preheat broiler.

3. Meanwhile, make vinaigrette: In a small bowl, whisk together vinegar and shallots with a pinch of salt. Let shallots macerate 10 minutes, then whisk in 1½ tablespoons olive oil and hazelnut oil. Season with salt to taste. Set aside.

4. Make salad: In a large bowl, toss together fennel, arugula, strawberries, hazelnuts and basil, if using. Set aside.

5. Top toasts with cheese rounds, place under broiler and broil until cheese blackens in spots, 2 minutes.

6. Toss salad with enough vinaigrette to coat, and season with salt to taste. Distribute salad among four plates and place a warm goat cheese toast alongside each helping

Grilled Flat Iron Steak with Chimichurri Sauce

I made this tonight for a wonderful summer salad with some grilling mixed in.  I found this on Epicurious but changed it a bit to be more Spanish/Mexican.  Watch out for the garlic.  If you don't want a strong after taste of the garlic, reduce it to 1-2 cloves. I also used avocado oil instead of olive oil.  A much lighter touch. Sorry for no picture.  I forgot:))  Serves 6 

ingredients

• 1 large bunch fresh Italian parsley
• 2 tablespoons fresh oregano leaves
• 3 garlic cloves, peeled
• 1/2 cup avocado oil
• 1/4 cup red wine vinegar
• 1 teaspoon chipotle hot pepper sauce
• 1 1 1/2-pound flat iron steak
• 8 ounces mixed baby greens
• 1/4 cup coarsely grated Manchego cheese
• 1 ripe avocado, cored and cut into 1/4 inch dice
• 2-3 grilled, seeded and cored jalapenos, dices
• 1/2 cup halved cherry tomatoes

• preparation

  Prepare barbecue (medium-high heat). Combine parsley (with stems), oregano, and garlic in processor; blend 10 seconds. Add 1/2 cup oil, vinegar, and hot pepper sauce; blend until almost smooth. Season dressing to taste with salt and pepper.
  Brush grill rack with oil. Sprinkle steak on both sides with salt and pepper. Grill steak to desired doneness, about 5 minutes per side for medium-rare. Transfer steak to work surface; let rest 5 minutes.
  Meanwhile, toss greens, tomatoes, avocado in large bowl with some dressing. Transfer to large platter. Sprinkle Manchego over.
  Thinly slice steak across grain on slight diagonal. Arrange steak atop greens. Drizzle with remaining dressing. Serve with grilled jalapenos.  
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