And dinner too. Last night, was a bit of a rush. But there was still so much goat cheese in the fridge, that luckily Jeff was able to pull together dinner, while I pulled together the simple salad with the goat cheese rolled within a thin layer of finely crushed hazelnuts.
Okay, so Jeff did have some help from some sockeye salmon which were already in a marinade in the freezer, and did I forget to mention that the dinner guests a couple nights back brought an entirely enormous laundry basket overflowing with fresh produce from the garden? Yes, the garden! The new potatoes and gorgeous carrots we consumed for dinner were just the tip of the iceberg. Dessert was a scoop of dreamy, creamy peach, cinnamon, and port ice cream.
Encrusting the goat cheese and pairing it with a strong green, like spinach or arugula, and with an acidic vinaigrette like lemon, honey, and olive oil is simple and quick too. Finely chop hazelnuts in the food processor. Roll the goat's cheese in the hazelnuts. Just toast the outside in a preheated, nonstick pan, for approximately thirty seconds, plus or minus. Keep an eye on it, as it will burn quickly. Be ready to eat!