Riviera Vegetables with Goat Cheese
Grande Classics® Riviera Blend
Ingredients
| 24 lbs. | FLAV-R-PAC® Grande Classics® Riviera Blend Vege |
| 1 ½ qts. | Olive oil |
| 4 ozs. | Peeled and quartered shallots |
| 4 ozs. | Peeled and quartered red onion |
| 1 cup | Packed basil leaves |
| ½ cup | Finely grated orange zest |
| 1 ½ Tbs. | Salt |
| 2 tsp. | Pepper |
| 3 ¼ lbs. | Goat cheese, crumbled |
Directions
- Add 1 cup of water to each of 3 large stock pots, and divide the FLAV-R-PAC Grande Classics Riveria Blend Vegetables among the pots. Cover and bring to a boil. Reduce to medium heat and cook covered for 10 minutes. Remove lids, stir to separate vegetables and drain immediately. Divide vegetables into 3 hotel pans or large containers.
- In a blender or food processor, combine olive oil, shallots, onion, basil, orange zest, salt and pepper. Whirl until finely chopped and blended. Divide vinaigrette among vegetable belnds and gently toss to coat. FOR INDIVIDUAL SERVICE: Plate 4 ounces warm, dressed vegetable blend and dot the top with ½ ounce goat cheese each. FOR VOLUME FEEDING: Fill hotel pans with warm dressed vegetables, top with crumbled goat cheese and gently toss to distribute cheese throughout.