Chef Marcus says that just because it is spring it doesn't mean you have to kick your winter-favorite flavors off the menu! Chef livened up this Beet and Goat Cheese Gocce by adding in fresh springtime flavors, like cucumber and citrus, then he put an added Mediterranean twist with greek yogurt and dill. Your guests will be wowed by the flavors in this dish, and will love this fresh new meat-free option! Go ahead and make this in your kitchen, then be sure share it with us by tagging us on Instagram and Twitter!
1 English cucumber, seeded, finely grated and drained
2 cloves garlic, finely minced
1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice
2 tablespoons chopped fresh dill
Kosher salt and freshly cracked black pepper
4 oz Arezzio Beet and Goat Cheese Gocce
2 oz Arugula
1oz ea orange and lemon segments
1 fennel bulb
- In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper. Chill.
- Cook Beet and Goat Cheese Gocce in simmering water for 2-3 minutes
- Trim the fennel, reserving a handful of green fronds. Cut into slices about 1/4-inch thick. Heat a little olive oil in a sauté pan, and, working in batches and seasoning with salt and pepper as you go, fry the fennel on both sides until golden and tender.
- Add the segments and salt and pepper to taste