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Recipe by: bernardino
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See below ingredients and instructions of the recipe
--------------------------DRESSING-------------------------------
3 tb Balsamic vinegar
1 tb Olive oil
pn Dried basil, oregano
pn Rosemary, thyme
1/2 ts Chopped garlic
---------------------------SALAD--------------------------------
Lettuce (2 leaves each of
Red, baby red oak, boston
And green leaf lettuce,
Radicchio, belgian endive
1 tb Olive oil
1 ts Chopped garlic
1/2 c Sliced black olives
1/4 c Sun-dried tomatoes in very
Thin strips
1 sl Goat cheese (3oz/90g)
Combine ingredients for dressing one day ahead. Reserve. Arrange
greens on two small salad plates with smallest leaves on top. Put oil
and garlic in small non-stick pan with olives and sun-dried tomatoes.
Heat on medium-high until sizzling. Pour reserved dressing into same
pan. When sizzling lessens, quickly add cheese. Cook 1 minute, turn
and cook other side 1 minute. Lift out goat cheese. Place in centre
of each plate. Pour contents of pan around goat cheese. From The
Wellington Bistro, 111 Wellington St. W., 5th floor, Toronto, Ontario.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million

Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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