Lolla rosa and Radish Salad with Goat Cheese Croutons

2 tbsp sherry vinegar
2 tsp dijon mustard
1 shallot minced
1/3 cup olive oil
1 small head lolla rosa torn into bite-size pieces
1 bunsh of radishes trimmed, thinly sliced
12 x 1/2 inch French baguette slices
4 oz soft fresh goat cheese

Combine vinegar, mustard and shallot in small bowl. Whisk in 1/3 cup oil. Season dressing to taste with salt and pepper. Combine endive and radishes in large bowl. Preheat broiler. Broil 1 side of bread until golden brown. Brush second side with olive oil. Season with salt and pepper. Broil until bread is brown. Cut each slice into quarters. Add dressing to salad and toss to coat. Divide among plates. Top with croutons and serve immediately.

Sauteed Scallops with Wild Mushrooms and Lolla rosa

12 large Sea scallops
Salt and ground black pepper to taste
4 tbsp virgin olive oil
4 shallots thinly sliced
1/2 lb mixed wild mushrooms 1/4" thick
4 tbsp balsamic vinegar
3 heads of lolla rosa washed, spun dry.

Season scallops with pepper only and set aside. In a non-stick pan, heat 2 tablespoons olive oil until smoking. Place scallops in and do not move them. Allow them to cook until crisp and golden-brown, for 5 to 6 min. In a normal saute pan, heat remaining oil until smoking over high heat. Add shallots and saute until softened, about 3 to 4 min. Add mushrooms and toss 3 to 4 min. Add vinegar and then frisee. Toss quickly, season with salt and pepper and divide among 4 plates. Without turning the scallops, remove and arrange 3 on each salad. Drizzle with oil and serve.

To order call (585) 872-7303
or email at flfarms@rochester.rr.com

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