FISH AND CHEVRE AND VINAIGRETTE WOW WHAT COULD BE BETTER DAN:

ROASTED ASPARAGUS AND WHITE-FISH SALAD WITH CHEVRE AND WARM VINAIGRETTE. By CHEF DAN:


Serves 4



INGREDIENTS:



For the salad:

12 asparagus spears

4 (3-4oz) white fish filets, halibut, cod, sole, ect.

Salt and pepper to taste

1/2- teaspoon dill weed

Some olive oil



Pre-heat oven to 450 degrees



1. Place the asparagus spears on a small baking pan.

2. Place the white fish on a separate baking pan.

3. Brush both asparagus and white fish olive oil and season with, dill and S.P.

4. Roast the white fish and asparagus for about 8 minutes.

5. Asparagus should be crisp tender and the white-fish should just be opaque



CHEVRE:

1/4- cup goat cheese or feta

1/4- cup Greek non-fat yogurt, such as OLYMPUS, VOSKOS, BROWN-COW, DANNON, OIKOS all highly recommended, or 1/4- cup cream cheese

1/4- cup fresh basil or 2 teaspoons dried basil, crushed

3 garlic cloves, minced

1/8 teaspoon freshly ground black pepper



DIRECTIONS:



1. In a bowl stir together goat cheese, yogurt, or cream cheese, basil, garlic, and black pepper.

2. Press the chevre into 4 balls and press each into flat round.

3. Cover and chill for 2-4 hours.









WARM RHUBARB VINAIGRETTE:



4 tablespoons olive oil. Divided

1/4- cups shallots, sliced

1 teaspoon fresh thyme

1/4- cup fennel bulb, chopped

1/4- rhubarb, chopped

1/4 cup pine nuts, roasted

2 tablespoons dried sour cherries

2 tablespoons white balsamic vinegar

3 tablespoons Dan’s honey

Salt and pepper to taste



DIRECTIONS;



1. In sauté pan over medium-heat, add 2 tablespoons oil and sauté shallots and thyme for 1-2 minutes or until golden brown.

2. Add the fennel bulb, rhubarb, pine nuts, and cherries and cook for 1 minute.

3. Pour in the honey, balsamic vinegar and remaining olive oil.

4. Remove from heat and add salt and pepper.



TO SERVE:



2 Cups organic spring-mix from Costco

You can add any fresh herbs, mint, basil, tarragon, ect.



Toss the mixed greens with a little the vinaigrette and divide between 4 salad plates.

Arrange the asparagus, white-fish and goat cheese on the plates.

Drizzle the entire plate with the warm vinaigrette, evenly distributing the pine nuts, rhubarb and cherries.



ENJOY DAN: