Tuesday, January 16, 2007
Pt. Reyes Blue Endive Salad. This is my entry for "A Taste of Terroir" being initiated from this very blog. There were a number of ideas I had as Marin is certainly a place that has appreciation for its terroir. I think what tipped the scales in favor of featuring Farmstead Cheese Company's Point Reyes Original Blue cheese was that the company describes on its website how important terroir is to the taste and making of this cheese.
I decided to make a salad featuring this cheese to share.
Pt. Reyes Blue Endive Salad
1 slice yellow heirloom tomato
3 tablespoons chopped walnuts
3 tablespoons crumbled Point Reyes Original Blue
Drizzle of organic extra virgin olive oil
Drizzle of white balsamic vinegar
Sea Salt to taste
Assemble the above with the tomato slice as a base, the endive leaves placed artfully in a wheel spokes radiating out from the center of the tomato slice. Sprinkle the walnuts on, then the Point Reyes Original Blue cheese, with a concentrated amount in the center. Drizzle with the oil and vinegar and sea salt to taste. This is a portion for one.
This cheese certainly represents Marin well, and graces the salads of many high end restaurants in the San Francisco Bay area. I hope that you will consider creating a blog post for your corner of the world; I hope to read about some unique foods from locals who love their area. To learn more about how to participate, see this post "A Taste of Terroir".