"Drunken Goat Cheese Salad with Tomatoes" No Animals Were Abused in this Recipe!

A Spanish salad of delights!

Drunken Goat Cheese (Queso Cabra al Vino)

"What," you say? Drunken Goat cheese? This is a Spanish delight that you must try. A wheel of semi-firm pasteurized goat cheese from Spain's Mediterranean coast is cured for 48-72 hours in Doble pasta red wine. The cheese remains pure white but the rind absorbs a lovely violet hue. This wonderful cheese is not to mild and not to strong and has a mild fruity flavor. It pairs well with a medium fruity red! Try to pair with a Spanish wine. This is a very simple salad but when you want to wow your guests and would like something different than just Buffalo mozzarella and tomatoes this can be it!

Fan slices of a large Beefsteak tomato on individual salad dishes

Cute cheese into thin slices and place between slices of tomato making sure that the purple rind can be seen

Chop Marcona almonds and lightly sprinkle over the top of the tomatoes and cheese

Place a small portion of either mesclun, baby arugula or your choice of greens on the side of the tomatoes

Place White Asparagus spears on each plate (Spaniards love white asparagus)

For additional taste and color you may add a few Spanish black olives on the side

Salad dressing should be a "drizzle" of Spanish olive oil and Spanish balsamic vinegar.

Spanish Olive Oil:

Carbonell Special Edition has hints of ripe olives, with a sweet buttery almond taste, and a subtle taste of bitter almonds

Abbae Queiles is reminiscent of green tomatoes and fresh herbs

Or your personal choice of a Spanish Olive Oil

Spanish Balsamic Vinegar:

Caroliva Balsamic Vinegar, this Spanish balsamic vinegar will challenge vinegars from Modena, Italy.

Or your personal choice of a Spanish balsamic vinegar

Serve with some crusty bread to soak up the extra salad dressing! Remember when in Spain do as the Spaniards do!

P.S. If you prefer, serve your Marcona Almonds which are known as the Queen's almonds before dinner. They are sweeter, softer and milder than their California cousins. They are fried in oil and lightly salted, and are delicious with cheese. Enjoy! Alexandra Smythe

Also known as Queso de Cabra al Vino. We assure you no goats were harmed in the making of this cheese; instead, it is the wheel of cheese which has been "made drunk" by submerging it in a bath of Doble Pasta wine (Mourvedre grapes) for 72 hours, giving the rind a vivid purple hue. Mild, sweet, and fruity, it has a smooth, creamy, semi-firm texture. An excellent choice for goat cheese novices, as well as those who know they love the goat. Made of pasteurized goat's milk in the village of Jumilla, in Murcia, Spain. Approximate weight 8oz