Grilled Grape-leaf Wrapped Goat Cheese with Celery, Apple and Walnut Salad
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 4 min |
| Total: | 24 min |
servings
| Category: | Appetizers |
| Subcategory: | Cheeses |
| Source: | Chef Josée Robitaille |
Recipe ingredients
- Grilled Chèvre
- 8 grape leaves in brine or fresh Swiss chard leaves
- 1 fresh goat, cut into 8 pieces
- Irresistibles extra virgin olive oil* as required
- Fresh thyme leaves as required
- Irresistibles freshly ground pepper to taste*
- Salad
- 4 stalks celery, finely sliced
- ½ Gala or Golden Delicious apple, or ½ pear, peeled, finely diced and sprinkled with lemon juice
- 2 Tbsp. (30 mL) Irresistibles walnut or hazelnut oil*
- 1 Tbsp. (15 mL) Irresistibles extra virgin olive oil*
- 1 Tbsp. (15 mL) cider vinegar
- ¼ cup (60 mL) coarsely chopped Irresistibles walnuts*
- 2 Tbsp. (30 mL) minced chives
- Salt and Irresistibles freshly ground pepper to taste
Preparation
Chèvre
Rinse grape leaves under cold running water, pat dry and remove stems.
Spread leaves open on the working surface. Put a piece of goat on each leaf. Drizzle with a little oil, season with thyme and pepper, and fold leaf, wrapping goat up completely. Brush with oil and set aside.
Salad
In a bowl, combine all salad ingredients except walnuts and chives. Season and reserve. Can be done 1 hour beforehand.
Cooking and plating
Preheat barbecue to high or oven to broil.
Place wrapped goat on a very hot grill, lower heat to moderate and grill about 2 minutes per side or until leaves are lightly crisped.
Add nuts and chives to reserved salad.
Serve grilled wrapped goat with salad.
Suggestion
If using Swiss chard leaves, cut out central rib. Blanch leaves 1 second in boiling salted water. Cool in cold water and pat dry before using.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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