Ingredients
Honey Vinaigrette
- ½ oz Shallots, finely chopped
- 2 oz White balsamic vinegar
- 6 oz Extra virgin olive oil
- ½+ oz Honey, local
- 1 bunch Chives, chopped
- 1 Tbsp Chive flowers for garnish to taste Salt and pepper
Crusted Goat Cheese Crostini
- 12 oz Macadamia nuts, toasted, coarsely chopped
- 12 oz Goat cheese, softened
- 12 ea Crostini, toasted, drizzled with olive oil
- 8 oz Asparagus, shaved thin lengthwise
- 8 oz Fennel, shaved thin
- 4 oz Red endive, julienned
Preparation
Honey Vinaigrette
Place shallots in bowl. Season with salt and pepper. Add vinegar. Let sit for 10 minutes.
Whisk in honey and olive oil to emulsify. Season to taste with salt and pepper. Add more honey if desired.
Crusted Goat Cheese Crostini
Form the goat cheese into a small disk, approximately 2 oz size. Coat the goat cheese with toasted macadamia nuts.
Place the asparagus, fennel, and endive in a bowl. Toss with salt and pepper to season.
Place the Macadamia crusted goat cheese slightly off center on a small plate. Place a mound of the shaved vegetables next to it. Stir chives into vinaigrette before drizzling the shaved vegetables and goat cheese lightly. Garnish with chive flowers.
Serve with a platter of crostini, and build your own goat cheese crostini by spreading the Macadamia crusted goat cheese on the crostini, and topping it with some of the shaved vegetables with vinaigrette.
The fresh, complex flavors of the macadamia nuts, goat cheese, spring vegetables and honey vinaigrette pair perfectly with the crisp, fruit-forward Grüner Veltliner