Winter Harvest Greens

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By Todd Johnson

Story Published: Mar 31, 2008 at 11:38 AM PST

Story Updated: Mar 31, 2008 at 11:38 AM PST

Ingredients

Winter Harvest Greens - 1/14/2002

1 red tomato 1 yellow tomato
4 oz. mixed baby greens 1 cucumber
1 tsp. kosher salt 1 tsp. black pepper
1 oz. pine nuts 2 oz. crumbled goat cheese
2 Tbl. basil flavored oil 2 Tbl. balsamic syrup
Fresh chives for garnish

Directions

Slice tomatoes thin and serve 3 red slices and 3 yellow slices per plate. Slice cucumber with peel still on. Cut 4 slices diagonally 3/8" thick. Hollow out center of each cucumber slice to form a ring. Stuff 1 oz. baby greens into each cucumber ring. Stand in center of plate with tomatoes. Sprinkle salt, pepper, 1/4 oz. pine nuts and 1/2 oz. goat cheese on each plate.

To make the basil oil, blend 2 oz. basil leaves, 4 oz. olive oil and pinch of salt and pepper. Store at room temperature for 2 days, then strain through a clean towel to leave green colored oil.

To make balsamic syrup, reduce 8 oz. balsamic vinegar and 4 oz. sugar over high heat in a wide saucepan. Remove from heat with 2 oz. liquid remaining.

Drizzle basil oil and balsamic syrup over salad. Garnish with chives. Serves 4.

Recipe from Joel Droba, Golf Club at Newcastle

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