Cooking Secrets California/Kathleen Devanna Fish

Grilled Chevre Wrapped in Wine Leaves with Grape Salad
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 20 minutes N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 large grape leaves (rinse off brine in cold water) 3/4 lb goat cheese black pepper, freshly ground
marjoram, freshly chopped 1/2 cup olive oil 1/3 cup balsamic vinegar
1/2 lb Thompson grapes 1/2 lb Concord grapes 1/2 lb Red Flame grapes
1/2 lb salad mix, mesclun



1 Rinse the brine off grape leaves with cold water. Cut the goat cheese to 2-ounce rounds. Season with black pepper and marjoram. Wrap the goat cheese in the grape leaves and lightly coat with 2 Tbsps olive oil and 2 Tbsps balsamic vinegar. Set aside.
2 Take half of the assorted grapes off the stems and place in a food processor. Drizzle in 1/4 cup balsamic vinegar and 1/3 cup olive oil and pulse. Pass the mixture through a fine mesh strainer. Set aside.
3 Take the remaining grapes and cut in half lengthwise. Remove any seeds. Toss together with field greens, grape puree, marjoram, salt and pepper. Arrange on serving plate.
4 Grill goat cheese wrapped in grape leaves over heat on a wood-burning grill. When slightly charred and warm thoroughly, place on salad and serve.

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