Provence Mediterranean Grill
100-4473 West 10th Avenue
604-222-1980

Provence Marinaside
1177 Marinaside Crescent
604-681-4144

- Herbes de Provence is a traditional blend of dried herbs collected from the hills of southern France in the summer. A typical bag will consist of marjoram, oregano, rosemary, summer savory, bay leaves, and thyme. Lavender is also included occasionally. Herbes de Provence can be purchased at gourmet or specialty markets, or combine them on your own.

- To garnish the salad plate, try a balsamic reduction also known as crema di balsamico. You can purchase it at specialty food shops, or to make on your own: In a saucepan on high, heat 1 cup of inexpensive balsamic vinegar for about 10 minutes, until it reduces to 1/4 cup. Let cool before using, then drizzle crema di balsamico around edges of each plate, surrounding salad. Refrigerate leftovers.

Ingredients:
This has been our most popular dish since we opened our first restaurant, one which people have come from miles away to enjoy. The salad is best served as part of small or intimate dinners, as it gets messy if you cook more than 4 pieces of goat cheese at a time.

Vinaigrette:
1 tsp Dijon mustard
3 tbsp balsamic vinegar
Salt to taste
Freshly ground black pepper to taste
1/2 cup extra virgin olive oil

Salad:
10.5 oz (300 g) firm ripened goat cheese
2 cups breadcrumbs
1 tbsp herbes de Provence (see note)
2 eggs
1 cup flour
4 cups mixed greens
3 tbsp olive oil

Directions:
Vinaigrette:
In a bowl, add mustard, vinegar, salt, and pepper and whisk to combine. Slowly add oil, continuing to whisk until emulsified. Set aside.

Salad:
Slice goat cheese into 4 round pieces. (A good trick to cleanly slice goat cheese is to use plain dental floss: holding each end of string, place under width of goat cheese log and pull through.) Place goat cheese slices in a bowl, cover with plastic wrap, and refrigerate while preparing salad. In a large bowl, combine breadcrumbs and herbes de Provence. In a separate bowl, beat eggs. In another separate bowl, place flour. Remove goat cheese slices from refrigerator. Dip and coat each cheese slice in flour, then egg, then breadcrumb mixture, then return to bowl and refrigerate for another 10 minutes to firm up. Place 1 cup mixed greens on each plate and evenly distribute vinaigrette over top. In a frying pan on high, heat oil. Sear breaded cheese rounds on each side for about 1 minute until edges just turn golden brown. Place 1 seared cheese slice on side of each salad, and serve.
Makes 4 servings.