This recipe introduced us to one veggie that we’d never had before (Delicata Squash) and another that I’ve enjoyed before (Cremini Mushrooms) while also giving me the change to try my hand at another shallot vinaigrette. Turns out while I’m not usually a fan of vinaigrette, if it’s made with sherry or champagne vinegar, I love it. Who knew?
Items in the box:
- 1 shallot
- 6 oz cremini mushrooms
- 1 delicata squash
- 2 oz goat cheese
- 1 spice mix
- 1 tbsp Champagne vinegar
- 2 packets Dijon mustard, divided
- 1/4 cup panko breadcrumbs
- 5 oz baby spinach
Let me say that the leafy greens and veggies that you will get through Plated are super fresh, and often times better than those that we’ve bee able to find in the grocery store. Yum-my.
1| Prepare Ingredients… Preheat the oven to 425F. Pell shallot and thinly slice, (I went with dice as I like how it brings out the flavor better and you’re not getting huge chunks of shallot… That is unless you like huge chunks of shallot, then knock yourself out!) Wipe mushroom clean with a damp paper towel and quarter. Rinse squash and halve lengthwise. Scoop out seeds and discard (I suggest you use a melon baller to get everything out of there. It’s awesome!) Cut the squash into 1/2 inch slices. Unwrap goat cheese, place on a plate and place in the refrigerator until ready to use.
2| Roast Vegetables… On a baking sheet, toss mushroom, squash and spice mix, drizzle with EVOO (we used garlic EVOO) and salt/pepper to taste. Arrange in a single layer, transfer to oven, and roast until tender, about 15 minutes.
3| Make Vinaigrette… While the veggies are in the oven. Add shallot to large boil and whisk in Champagne vinegar and 1 packet of Dijon mustard. Whisking continuously slowly add 3 tbsp olive oil until fully combined. (We used the amazing EVOO we got through Try the World that was imported straight from Italy…) Season with salt and pepper as desired. Set aside.
4| Crust Goat Cheese… Place breadcrumbs on a plate and season with salt and pepper. In a medium shallow bowl whisk together 1 egg and remaining mustard (we left the mustard out on this one as we preferred to let our vinaigrette ‘shine’.) Season goat cheese with salt and pepper (if desired.) Dip in egg mixture, allowing excess to drip off. Dredge in breadcrumbs, pressing to adhere.
5| Sear Goat Cheese… Add 1 tbsp EVOO (we used garlic EVOO again) and sear goat cheese until the bottom is golden (about 4 minutes.) Flip and sear until crust is browned on both sides, 2-3 minutes more. Transfer to a paper towel-lined plate to drain.
6| Plate your salad… We mixed this up a bit, placing our spinach that had been tossed with our vinagrette, then topping with the roasted veggies and goat cheese medallions.
While the other ‘diners’ loved the new squash, I preferred the mushrooms as far as veggies for this dish. All in all, definitely worth recreating in future.