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Greens with Artisanal Cheeses and Charcuterie
This eyecatching
composed dish makes a terrific first course. To make
sure the cheese tastes its best, bring it to room temperature
before serving.
Our Albert Pic, Pic 1er, Chablis Premier Cru and other Soft Full-Bodied White Wines pair nicely with this recipe.
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Ingredients:
3 Tbs. extra-virgin olive oil
1 Tbs. red wine vinegar
1/4 tsp. sea salt
Freshly ground pepper, to taste
3 cups packed mixed baby greens, such as wild arugula or mache, tough stems removed
1/2 lb. prosciutto, serrano ham or coppa, sliced paper-thin
1 to 2 saucissons secs or salami, whole or thinly sliced
3 oz. sheep’s milk cheese, cut into wedges
3 oz. aged goat’s milk cheese, cut into wedges
3 oz. cow’s milk cheese, cut into wedges
1 Tbs. red wine vinegar
1/4 tsp. sea salt
Freshly ground pepper, to taste
3 cups packed mixed baby greens, such as wild arugula or mache, tough stems removed
1/2 lb. prosciutto, serrano ham or coppa, sliced paper-thin
1 to 2 saucissons secs or salami, whole or thinly sliced
3 oz. sheep’s milk cheese, cut into wedges
3 oz. aged goat’s milk cheese, cut into wedges
3 oz. cow’s milk cheese, cut into wedges
Directions:
In a large bowl, using a fork, mix together the olive oil, vinegar and salt. Season
with pepper. Add the greens and toss lightly.
Arrange the dressed greens on one side of a serving platter. Arrange the meats and cheeses on the same platter (or on an additional plate or cutting board). Serve immediately.
Adapted from Williams-Sonoma Cheese, by Georgeanne Brennan (Weldon Owen, 2010).
Arrange the dressed greens on one side of a serving platter. Arrange the meats and cheeses on the same platter (or on an additional plate or cutting board). Serve immediately.
Adapted from Williams-Sonoma Cheese, by Georgeanne Brennan (Weldon Owen, 2010).
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