Sunday, February 22, 2009

goat cheese endive salad & roasted asparagus w/ fried egg

citrus vinaigarette
1/2 cup extra virgin olive oil
1/4 cup orange muscat champagne vinegar (trader joe's)
1 garlic clove, diced
1/2 tablespoon dijon mustard
pinch of sea salt and cracked pepper

put all of the ingredient in a bowl and whisk together. served chilled.

asparagus w/ fried egg
1 bunch of asparagus, washed and ends trimmed
1 egg
1 slice of bacon, chopped
sea salt and cracked pepper for sprinkling

heat oven to 500 degrees. spread asparagus in a single layer on a baking sheet. drizzle with olive oil and roast for 10-15 mins.

in the mean time, heat a skillet to medium-high. drizzle olive oil to the skillet and crack one egg at a time. cook the egg sunny side up, with the yolk still runny and the edges crispy. sprinkle with salt and pepper. in the same skillet, add chopped bacon to one side.

remove the asparagus from the oven and place on a plate. add fried egg on top of the asparagus and top with bacon.

goat cheese endive salad
1 endive
1 small heart of romaine
1/4 cup of citrus vinaigarette
3 tablespoons of goat cheese, crumbled
sprinkle of cracked pepper

chop endive and romaine lettuce and place in a bowl. drizzle with citrus vinaigarette and mix well. plate the salad on a plate and top with crumbled goat cheese. sprinkle with cracked pepper.

bon appétit~!

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