Omelet with Fresh Tarragon and Chevre (Goat Cheese) Time: 10 minutes
1 goat cheese - You don't want the creamy kind in the carton for this but a proper goat cheese:
log-shaped (long, round), 200 gr. (6 - 8oz) and wrapped in paper. It will have a thin rind that is an
edible part of the cheese.
4 eggs
1 tbs chopped fresh tarragon
1 tbs snipped fresh chives
1 tbs chopped fresh parsley
1 tbs butter
Cut 8 slices of goat cheese - about 1/4" thick (.65cm). With scissors snip herbs, divide in 2 and set aside. In a medium bowl beat 2 eggs well with a wire whisk. Heat an 8 inch nonstick skillet or omelet pan over medium-high heat. Add half of the butter. When melted add eggs and swirl around to cover bottom of pan. Sprinkle with half of the herbs (and a little salt and pepper if you like). When the eggs are almost set lay goat cheese rounds on 1/2 of omelet and with a spatula turn other half on top. Leave in the pan another 20 - 30 seconds to finish cooking and remove to plate. Can be put into 250F (125C) oven to keep warm while you make the other omelet...Oh yes - repeat for second omelet. Serve, garnished with a small salad.
Small Salad with Vinaigrette Time: 10 minutes
lettuce, for 2 small salads
Herb Dressing
Tear lettuce and put in bowl. Add 1 tbs dressing and toss well to coat (use tongs). Taste, add more dressing and repeat if desired. You can add more....but not take it off. Top with freshly ground pepper and serve along side omelet.
Herb Dressing - a small portion Time: 5 minutes
1 tsp Dijon
1/2 tsp fresh tarragon
1 1/2 tbs tarragon white wine vinegar
3 tbs olive oil, the good stuff
Combine Dijon, tarragon and vinegar, whisk well. Slowly add olive oil, whisking until it emulsifies.
Cooking for Two? Or more?
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