Goat Cheese and Green Olive Truffles with Winter Squash Salad



4 servings



12 oz. fresh soft goat cheese
1/2 cup finely chopped flat-leaf parsley
1 cup Green Olive Pesto (see recipe elsewhere)
1 md. butternut squash, peeled, seeded and cut into 1/2-inch cubes (approximately 2 cups)
6 fl. oz. extra-virgin olive oil, divided
2 fl. oz. balsamic vinegar
2 scallions, from white to green, thinly sliced
1 tbsp. black mustard seeds
Salt, to taste
Freshly ground black pepper, to taste


Roll goat cheese into four balls roughly the size of golf balls. Roll balls in a plate covered with Green Olive Pesto, tapping and rolling so that pesto adheres in a thin layer. Roll olive pesto-coated goat cheese balls in a plate covered with chopped parsley, until coated. Set aside.

Bring two quarts of water to a boil. Drop squash cubes into boiling water and cook until soft yet still firm (5 to 6 minutes). Drain in a colander over sink and refresh with cold water until cool. Toss squash cubes with 4 oz. of the extra-virgin olive oil, balsamic vinegar, scallions, and mustard seeds. Season to taste with salt and pepper.

Divide and arrange squash salad in center of four plates. Place one goat cheese truffle in center of each plate and drizzle with 1 tbsp. extra-virgin olive oil and serve.

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