Mix vinegar, lemon juice, orange juice, lemon peel, garlic, basil, rosemary, and oregano in medium bowl.
Gradually whisk in oil.
Season to taste with salt and pepper.
Pour mixture into glass baking dish or a pickling jar.
Add goat cheese; turn to coat.
Refrigerate at least 2 hours or up to 2 days, turning occasionally.
Transfer goat cheese to platter.
Spoon marinade over.
Top with sun dried tomatoes and or black olives.
an of boiling, salted water for about 20 mins. Drain them
overed broiler pan and broil for 3-4 minutes on each
Lightly coat goat cheese rounds in flour, shaking off excess. Dip into egg then coat in breadcrumbs. Chill for 15 mins, until firm.
In a large frying pan, heat 1 tbsp oil over medium heat. Cook pancetta for 5-6 mins, until crisp and golden. Drain on paper towels.
Add 1 tbsp oil and fry goat cheese for 3-4 mins, turning, until golden and crisp. Drain on paper towels.
Meanwhile, combine tomatoes, frisee and chives. Toss gently with remaining oil and vinegar. Season to taste. Serve with pancetta and fried goat cheese.
w heat. Add leek; cook for 5 mins or until soft
nd butter. Continue to cook for about 3-4 minutes to
side in a warm place for 1 hour.
To make
aking pans with parchment paper. For the dressing, whisk oil, vinegar
/2 inch water. Bake for 30 minutes at 350 F
Preheat broiler.
Whisk together rice, peppers, eggs, crumbled goat cheese and 1/4 cup cold water in a large bowl. Season. Set aside.
Lightly oil an 8 inch frying pan and place over low heat. Add frittata mixture to pan, cover loosely with foil and cook over low heat for 15 mins. Remove foil and sprinkle with extra goat cheese. Broil for 5 mins, or until just set and lightly browned. Let stand for 5 mins before serving.
add the mushrooms and cook for 2-3 mins. Remove from
seeds and half the Parmesan cheese until rice is finely chopped
eat. Add flour; cook, stirring, for 1 min, or until mixture
br>Combine garlic, olive oil, goat cheese and thyme in a small
warm goat cheese, and sour cream in the microwave on low for 2
pinach to pot and cook for 30 seconds. Remove spinach from
ray and place in oven for 4 to 6 minutes. Remove
Place the ricotta, goat cheese, Parmesan, egg yolk and nutmeg
alsamic vinegar. Cover and marinate for 30 minutes.
Trim asparagus
stir.
Add asparagus; cook for 3 minutes.
Add tomato