GRILLED GOAT CHEESE AND GARLIC CONFIT WITH STRAWBERRY VINAIGRETTE
Ingredients for 4 servings:
12 cloves garlic, skin intact
4 small goat cheeses: cabecou or Rocamadour
4 – 4” stems of fresh rosemary or thyme
Salad: 1 small head buttercrunch lettuce leaves rinsed and spun dry
2 tablespoons peanut oil
2 tablespoons Strawberry Jam (see Preserves category)
1 tablespoon red wine vinegar
Kosher salt and freshly ground pepper to taste
Preheat the oven to 300 degrees. Wrap the garlic cloves tightly in foil and bake for 1 hour. Unwrap and allow to cool. Remove skin and set aside.
Whisk together the oil and jam in a small bowl. Continue to blend in the vinegar. Season to taste.
Preheat the broiler. Lay a sheet of aluminum foil on a bake sheet. Remove 2/3’s of the leaves from the herb stems in order to use them as a skewer. Thread 3 cloves garlic on each stem and stick the end into a goat cheese round. Arrange the garlic and cheese skewers on the foil. Broil for 2 minutes, until the garlic is lightly browned and the cheese is softened.
Place the skewers across the center of a dinner place. Drizzle the viniagrette around it. Divide the lettuce leaves among the plates, drizzle on an excellent extra virgin olive oil and grind on black pepper.
Recipe adapted from Cuisiner autrement avec les Confitures by Darrigo, Laporte and Fraudreau.