I said this to the checkout guy who I was buying shallots from. He didn't get it.
If there is anything I love, it's the ridiculous, creamy spiciness of peppered goat cheese. It goes so well with so many things and tastes, for lack of a better word, expensive. When I eat it I feel like I'm in some fancy restaurant that hasn't kicked me out yet.
This fancy-pants salad recipe I got from the Vancouver Sun, by some chef that I've forgotten the name of. I've changed things up a bit:
Roasted Beet and Goat Cheese Salad
2 large red or yellow beets
4 small shallots
1 handful watercress
1 handful walnuts
1 tube peppered goat cheese
Preheat the oven to 375, take a cookie sheet, cover in tin foil, then lay down a layer of course sea salt. Wash, peel and cut the beets in half and put on the cookie sheet, cut side down. Cut and peel the whole shallots and put in between the sliced beets. Roast until you can pierce with a fork with minimal effort.
Wash and tear off arugula leaves in a fan on one side of the salad bowl. Pour the beets and shallots on top of the arugula and add goat cheese. Lightly roast whole walnuts dry in a pan for 3-5 minutes. Add a clump of watercress and pour the walnuts over. Drizzle olive oil and balsamic vinegar on top, add fresh cracked black pepper. Serve immediately.
Ahhhh, what a great salad this is. It's cozy and warm and just right to share with someone. Plus it's kind of a sexy salad - there is lots of crunching and drippy oils and liquids, you get the picture. A great thing to do in the duldrums of January ;)