Goat Cheese Tart

Boursin, Goat Cheese, Roasted Tomato & Pine Nut Tart 11

Herb & Frisée Salad, Shaved Fennel, Belgian Endive, Aged Balsamic, Charred Tomato Vinaigrette

Boursin- (boor-SAHN)  White and smooth with a buttery texture.  Triple cream cheese often flavored with herbs, garlic or pepper.

Frisee- (free-Zay) – has slender, curly leaves that range in color from yellow-white to yellow-green. This feathery vegetable has a mildly bitter flavor and is often used in salad mixes

Fennel- (FEHN-uhl) pale green, celerylike stems and bright green, feathery flowers/ leaves.  The flavor is similar to Anise but sweeter.

Belgian Endive- (EN-dive) also known as French endive, is a small (about 6-inch-long), cigar-shaped head of cream-colored, tightly packed, slightly bitter leaves

Aged Balsamic- [bal-SAH-mihk] made from white Trebbiano grape juice, gets its dark color and pungent sweetness from aging in barrels — of various woods and in graduating sizes — over a period of years

Vinegar- (VIHN-ih-ger) French word for “sour wine”. Converts fermented liquid such as wine  into a weak solution of acetic acid.

Charred Tomato- to burn partially so as to blacken its surface