LITTLE GEMS WITH CHEVRE DRESSING

THE INVENTION OF THIS DRESSING WAS SERENDIPITY.  IN A REFRIGERATOR DRAWER, BURIED UNDER PACKAGES OF BUTTER, PARMESAN WRAPPED IN CHEESE CLOTH, AND A HUNK OF SLAB BACON, I UNEARTHED A FORGOTTEN LOG OF CHEVRE, GREEN WITH AGE.  BUT GREEN ON CHEESE IS NOT A BAD THING, SO I CREAMED IT IN MY SALAD BOWL WITH A TOUCH OF LEMON, SALT AND PEPPER AND A GOOD VIRGIN OLIVE OIL.  I THREW IN A HANDFUL OF FRESH CHIVES AND USED IT TO DRESS A COMBINATION OF GEM AND BUTTER LETTUCES.  I OFTEN MAKE SALAD DRESSING WITH BLUE CHEESE AND OLIVE OIL, BUT THE CHEVRE DRESSING IS SUBTLER, LESS ASSERTIVE, SO IT COMPLEMENTS RATHER THAN DOMINATES THE MINERALITY OF THE LETTUCES.  I USED THE SAME TECHNIQUE FOR COMPANY A WEEK LATER AND EVERYBODY LOVED IT.  SO WILL YOU.
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