Grindle Guest House
Vacation Rental

Mendocino, California

Specialty Recipe

Baked Goat Cheese
with Watercress and Arugula

Ingredients

11 ounces goat cheese (in a tube)

4 Tablespoons olive oil

1/2 cup bread crumbs

For the dressing:

1 cup olive oil

1/3 cup sherry vinegar

2 cloves garlic, minced

1 Tablespoon Dijon mustard

1/4 teaspoon salt

freshly ground black pepper

For salad:

1 bunch arugula

1 bunch watercress

Sun-dried tomato garnish

The Day Before: Spoon olive oil into a small bowl. Put 1/2 cup bread crumbs into another bowl. Cut goat cheese into 12 small rounds (dental floss works well for this.) Coat each piece with oil and then bread crumbs. Refrigerate overnight.

The Day of: Bake goat cheese slices at 400 degrees until brown and just beginning to soften, about fifteen minutes. Wash and pat arugula and watercress dry. Cut greens into thin strips, and toss with dressing. Divide salad greens around 6 plates, place 2 slices of warm goat cheese on the center of each plate, garnish with sun dried tomato and serve immediately.

Serves: 6.

• This recipe and more are published in the book "Mendocino Mornings" a collection of breakfast delights from the Joshua Grindle Inn.
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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