Tête de Moine Bellelay Salad

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photo coming ... 

TÊTE DE MOINE is a flavorful cow variety cheese, that is prepared in small rounds, and has been cultivated at the Monastery of Bellelay in the Jura Mountains, close to the French Border, in western Switzerland since time memorial. Its flavor profile is extraordinaire possessing a spicy note of pungency ...
It is very lovely in salads, and is still sliced in fan like floral rounds ( see photo ) ...

TÊTE DE MOINE BELLELAY SALAD ... 

16 ROSES OF TÊTE DE MOINE 
1 LETTUCE OF CHOICE ( OR A MIXTURE OF PREFERRED LETTUCES )
50 GRAMS OF FRESH WHITE CAP MUSHROOMS SLICED
A DRIZZLE OF FRESH LEMON JUICE

THE DRESSING

3 tablesp. of red wine vinagre ( this is one of Switzerland´s red wine designations ) 
salt and freshly ground black pepper to taste
1 tiny espresso spoon of Dijòn Mustard 
1 green scallion chopped finely
2 fresh stems of fresh parsley with leaves minced finely
1 fresh stem with fronds of dill herb minced finely
6 tablesp. of Evoo 

1) SLICE THE CHEESE IN FLORAL FAN LIKE ROUNDS WITH A CHEESE SLICER IN CIRCULAR MOTION
2) WASH ALL THE VEGGIES AND PREP TO INSTRUCTIONS ABOVE
3) MAKE SURE THAT THEY ARE THOROUGHLY DRY
4) ARRANGE THE LETTUCE VARIETIES AND THE SLICED MUSHROOMS ON PLATES, IN SALAD BOWLS OR ON A PLATTER
5) TOSS THE LETTUCE LEAVES AND MUSHROOM SLICES, AND PLACE THE CHEESE FLORETTES ON TOP, AND PREPARE THE DRESSING, AND DRIZZLE LIGHTLY ON THE SALAD WITH A LIGHT AND GENTLE TOSS ... 

*** see foto 

ENJOY,
MARGAUX. 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Tête de Moine Bellelay Salad Posted: 13 April 2013 at 16:01
	photo coming ... TÊTE DE MOINE is a flavorful cow variety cheese, that is prepared in small rounds, and has been cultivated at the Monastery of Bellelay in the Jura Mountains, close to the French Border, in western Switzerland since time memorial. Its flavor profile is extraordinaire possessing a spicy note of pungency ... It is very lovely in salads, and is still sliced in fan like floral rounds ( see photo ) ... TÊTE DE MOINE BELLELAY SALAD ... 16 ROSES OF TÊTE DE MOINE 1 LETTUCE OF CHOICE ( OR A MIXTURE OF PREFERRED LETTUCES ) 50 GRAMS OF FRESH WHITE CAP MUSHROOMS SLICED A DRIZZLE OF FRESH LEMON JUICE THE DRESSING 3 tablesp. of red wine vinagre ( this is one of Switzerland´s red wine designations ) salt and freshly ground black pepper to taste 1 tiny espresso spoon of Dijòn Mustard 1 green scallion chopped finely 2 fresh stems of fresh parsley with leaves minced finely 1 fresh stem with fronds of dill herb minced finely 6 tablesp. of Evoo 1) SLICE THE CHEESE IN FLORAL FAN LIKE ROUNDS WITH A CHEESE SLICER IN CIRCULAR MOTION 2) WASH ALL THE VEGGIES AND PREP TO INSTRUCTIONS ABOVE 3) MAKE SURE THAT THEY ARE THOROUGHLY DRY 4) ARRANGE THE LETTUCE VARIETIES AND THE SLICED MUSHROOMS ON PLATES, IN SALAD BOWLS OR ON A PLATTER 5) TOSS THE LETTUCE LEAVES AND MUSHROOM SLICES, AND PLACE THE CHEESE FLORETTES ON TOP, AND PREPARE THE DRESSING, AND DRIZZLE LIGHTLY ON THE SALAD WITH A LIGHT AND GENTLE TOSS ... *** see foto ENJOY, MARGAUX.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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