Glen Leven Grilled Salad
Grilled Butter Lettuce, Local Goat Cheese,
Glen Leven Vegetables, Dill Vinaigrette
2 heads romaine of butter lettuce cleaned and washed cut in half
1 pint cherry heirloom tomatoes left whole
5 pc zucchini flowers torn
5 pc baby radishes sliced thin
5 pc baby squash cut in half lengthwise
1 cup local goat cheese
1 cup Dill Vinaigrette see recipe
1 lemon zest
1/4 cup lemon juice about two lemons
4 tablespoons of chopped dill
1/2 tablespoon Dijon mustard
6 Tablespoon blended oil
Mix all ingredients together, season with salt and pepper.
For the salad
Wash and clean all vegetables
Toss the tomatoes with salt and pepper and grill until tomatoes are blistered.
Toss the baby squash on both sides seasoning with salt and pepper.
Brush halved lettuce with dill vinaigrette grill on both sides about 2 minutes total depending and the size of lettuce.
Add goat cheese and remaining ingredients and enjoy
All of these items are harvested from Glen Leven Garden.
The local goat cheese comes from noble springs farm.