Goat Cheese Salad We had this salad and obtained the recipe when Koko and Marina were running their previous restaurant, KokoMarina. In the summer of 2010 they rebuilt an unused facility. It's on a larger plot of land and it has opened as Palm Beach Restaurant with many more beach chairs, cabanas, and a much larger restaurant. This salad is available at their new restaurant. Baking the goat cheese changes the flavor and texture slightly and the phyllo dough wrapper adds a crisp crunch to the salad. The overall effect when it is placed on a bed of lettuce with bacon and honey is wonderful.

Crispy Goat Cheese Salad with Bacon and Honey 4 servings Ingredients: 4 sheets of brik pastry or phyllo 1 lb fresh goat cheese, in eight slices 1 small zucchini 1 carrot 1 red pepper 1 green pepper 1 onion 3 small heads of soft lettuce, such as oak leaf 4 small or plum tomatoes 4 hard boiled eggs 8 slices bacon 4 tablespoons honey ½ teaspoon curry powder ½ teaspoon herbs de provence 1 tablespoon cognac ½ cup vinaigrette Preparation: Preheat the oven to 400º Cut the zucchini and carrot into small matchsticks, and thinly slice the red and green peppers and the onion. In a sauté pan, cook the vegetables in a little oil until tender but still crisp. Season with the curry powder and herbs de provence, and flame with the cognac. Place a sheet of brik or phyllo pastry on a flat surface and arrange a slice of goat cheese in the center. Top the cheese with one quarter of the vegetables and place another slice of goat cheese over the vegetables. Gather the pastry sheet around the cheese and secure with toothpicks. Repeat with remaining ingredients. Place the packages on a baking sheet and bake for 8 minutes, until the pastry is golden. Cook the bacon in the oven at the same time. Meanwhile, slice the tomatoes and quarter the eggs. Season the lettuce with the vinaigrette and divide the salad among four plates. Surround the salad with tomato slices and egg quarters. Place a goat cheese packet in the middle of the salad, add the bacon, and drizzle the packet with honey. It's ready to go!

Sylvain Pereira at Select Wine Cellar suggests a Sancerre, offering his 2008 Domaine Vacheron, a sauvignon blanc that is dry with crisp citrus flavors and a nice mineral finish. Another approach would be a chardonnay, perhaps his Cote de Beaune 2007 from Domaine Chantal Lescure, with rich flavors and fresh finish.

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