Province Restaurant
161 N. Jefferson
Chicago
www.provincerestaurant.com


Read more about the restaurant:
chicago.metromix.com

Chicago Flower and Garden Show
Through March 14
Navy Pier
For more information about the show:
chicagoflower.com (773)435-1250


Blood Orange and Goat Cheese Salad
Randy Zweiban-Province Restaurant 2010

Ingredients:
6 blood oranges
10 oz. log fresh goat cheese (such as Capriole Farms)
1 Tablespoon chopped Italian parsley
1 Tablespoon fine chopped chives
1 cup fresh squeezed orange juice
1/4 cup extra virgin olive oil
1/2 cup micro greens
1 Ficelle sliced into thin slices
Kosher salt and fresh toasted and ground black pepper

Directions:
Cut the skin off of the blood oranges making sure to take off all of the white pith. After taking the ends off, slice each orange into 4 equal slices. Roll the goat cheese log in plastic film so it is long enough to cut into 24 slices the size of half dollar. Season the goat cheese with pepper and roll in the chopped herbs and then wrap tightly in the plastic film and chill before slicing with a cheese wire. Reduce the orange juice to 1/4 cup and chill. Slice the Ficelle very thin and lay the slices out on a baking sheet and drizzle with olive oil, and season with salt and pepper, and bake in a 350 degree oven until lightly browned. To serve, place 4 of the blood orange slices over lapping down one side of the plate and 4 of the goat cheese slices over lapping down the opposite side of the plate. Lightly dress the micro greens with some of the orange reduction and salt and pepper. Drizzle some of the orange reduction and oil around the plate and scatter the micro greens around the salad. Season the plate with salt and pepper and serve the Ficelle toasts on the side.