Salad Of Goat Cheese Fritters With

Directions

1. Preparation of the vegetables:Blanch zucchini and artichoke. Remove middle and stuff with appropriate filling. Peel and hollow tomato and fill zucchini flower. Steam zucchini flower 30 seconds. Refrigerateand reserve.
2. Preparation of the fillings:Zucchini: Diced zucchini with scallions and thyme, parmigiano reggiano.
3. Tomato: Minced confit tomato, roasted garlic and fresh basil. Artichoke: Diced artichoke, sage, and black olive relish.
4. Zucchini Flower: Eggplant caviar with parsley.
5. Preparation of the tomato coulis:In a heavy sauce pan, heat 1 Tbsp. of extra virgin extra virgin olive oil. Add in the white onion and garlic cloves. and sweat over medium heat for five min.
6. Add in minced tomato and simmer for 20 min. Remove from heat, purJe, and add in seasonings, vinegar, and remaining extra virgin olive oil. Strain and serve chilled.
7. Preparation of the fritters:Mix the goat cheese and mascarpone with the herbs and seasonings. Roll into a cylinder and chill. Cut into 1 1/2-inch tubes and bread lightly with panko bread crumbs. Fry in extra virgin extra virgin olive oil. Drain and reserve hot.
8. To finish the dish:Place hot goat cheese fritters on the chilled greens. Combine the sherry vinegar, oil, and salt and pepper. Place stuffed chilled vegetables around and drizzle with both sauces. Serve chilled.
9. Yield: 4 servings