Spinach, that wonderful nightshade, is one our favorites. For the opening Menu we are pairing Spinach with Goats. Goat's milk dressing and pan-fried goat cheese medallions. Tender and young organic baby spinach was the perfect base to start our salad. The dressing is made of Goat's milk, oil, vinegar, eggs, worchershire sauce, parsley, and spices. The tone is kind of reminiscent of Ranch dressing, probably because buttermilk and goat's milk have notably similarities. The goat cheese medallions are coated in a breading of polenta with potato and garbanzo bean flours, then pan fried to golden brown. The baby spinach is tossed with julianne of carrot and celery. The dressing is added and tossed, and then the salad is placed to the center of the plate. Portabella mushrooms marinated in olive oil, balsamic and spices, roasted in the oven, then sliced thinly and lay around the salad. Over the top of the salad is red pepper, red onion, sun dried tomatoes and smoked prosciutto. Finally the salad is topped with a delicious, warm and creamy chevre` medallion. The smoked prosciutto brought a smoke flavor that hinted toward bacon, which we all know is a perfect pairing to spinach. The chevre` medallion once cut and tasted with all flavors brought the plate truly together. The challenge will be finding the Smoked Prosciutto, a kind Family member brought two packages back from Italy and I have yet to locate it here. This was one of the features of our next dinner that is now rescheduled for May. The testing version was tasted by a panel of six and all were very satisfied with almost no recommendations for changes of any type. We believe this is a keeper.
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