Recipe - Grilled Goat Cheese In Fresh Grape Leaves

1 Radicchio; leaves separated
1 Curly endive; leaves
separated
440 g Canned artichoke hearts;
drained and halved
8 Cherry tomatoes; halved
60 g Button mushrooms
60 g Watercress; broken Into
sprigs
400 g Goats' cheese; (100 gram
balls)
1 tablespoon Olive oil

HERB DRESSING
One half cup Olive oil
1 One half tablespoon Lemon juice
1 One half tablespoon Cider vinegar
1 Clove garlic; crushed
1 tablespoon Chopped fresh basil
2 teaspoon Chopped rosemary
Freshly ground black pepper

I. Arrange radicchio, endive, artichokes, tomatoes, mushrooms and
watercress on individual serving plates.

2. To make dressing, place oil, lemon juice, vinegar, garlic, basil,
rosemary and black pepper to taste in screw top jar. Shake well to combine.

3. Brush each goats' cheese with a little oil. Cook under a preheated grill
for 1 minute each side or until cheese just starts to melt. Place cheese on
top of salad, drizzle with dressing and serve.

Recipe by: Super Food Ideas (Aussie Magazine)

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