Cook Book Review :
Recipe from the book
- 4 cups plus 2 tablespoon extra virgin olive oil
- 1 T red wine vinegar
- 1 shallot thinly sliced
- 1 teasp sea salt
- 1/4 teasp black pepper
- 1 8oz of goat cheese
- 1 cup bread crumbs
- 8 oz of baby greens
4 cups olive oil, vinger,shallots,salt and pepper mixed together for vinaigrette.
Cut goat cheese, into 8 rounds , cover with bread crumbs and brown lightly. About 3 minutes.
Toss Salad with shallot vinaigrette and place on a plate with 2 goat cheese disc.
A great beginner book for classic French cooking. Starting with explanation of French cooking,pantry ingredients ,shopping like a Parisienne and basic recipes to try.
