Recipe - Radicchio

6 sl (1.5oz) goat cheese
One half cup Virgin olive oil
1 teaspoon Crushed fresh thyme
4 small Heads Radicchio
3 Heads Lamb's lettuce
One half pound Arugula
1 One half teaspoon Dijon mustard
1 One half teaspoon Minced fresh tarragon
1 One half tablespoon Sherry wine vinegar or a
good quality wine vinegar
2 Egg yolks
One fourth teaspoon Salt
Freshly ground black pepper
1 One half cup Salad oil (preferably
almond; olive; or
safflower)

Place cheese w/ olive oil & thyme in dish, marinate overnight in
refrigerator. Separate leaves of radicchio, lamb's lettuce, & arugula. Wash
well under cold running water, pat dry, wrap in towels,chill. Prepare
vinaigrette dressing by whisking together mustard, tarragon, vinegar, egg
yolks, salt, & generous pinch of pepper. Slowly add salad oil in steady
stream, whisking constantly. Set aside or chill until ready to use. Place
salad greens in large bowl, breaking up larger leaves. Pour vinaigrette
dressing over; toss well to coat evenly. Divide salad among 6 plates. Drain
marinated cheese, reserve 2 tbs. oil. Heat oil in large skillet, saute
cheese slices 30 sec. to 1 min. per side. Garnish salads w/ sauteed cheese
slices, serve immediately.

SPAGO

W. SUNSET BLVD.; LOS ANGELES

WINE:VILLA MT. EDEN CHARDONNAY

From the Micro Cookbook Collection of American recipes, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.