Ming Tsai mountain biking through Sonoma County, Calif.

Ingredients:

Yield: 4 servings

1 log goat cheese, cut into 1/2-inch slices
1/2-cup sesame seeds
1 Tbs. fresh thyme, minced, save some sprigs for garnish
1 tsp. coarse cracked black pepper
1 lb. frisee, prepped
2 Tbs. pommery mustard (whole grain)
2/3-cup EVOO
2 shallots, minced
2 cups sliced shiitake mushrooms
1 cup ripe tomatoes (yellow and red) 1-1/2 inch dice
1 crusty loaf of country bread, cut into 1 inch slices
1 head garlic
salt and black pepper to taste
olive oil to cook

Directions:

1. On a plate, mix together the sesame seeds, thyme and coarse black pepper.
   
2. Dip the cheese slices on one side only.
   
3. In a very hot non-stick pan coated lightly with olive oil, pan sear the crusted side only until golden brown.
   
4. Meanwhile, whisk together the mustard, vinegar, and EVOO. Season and check for flavor.
   
5. In a hot sauté pan coated lightly with olive oil, sauté the shallots and shiitakes until soft, about 3 minutes.
   
6. Add the tomatoes and deglaze with the vinaigrette, check for seasoning.
   
7. In a large bowl, toss the arugula with half of the vinaigrette and check for flavor. Add more vinaigrette if needed.
   
8. Slice the head of garlic in half and lightly rub the bread with the garlic and grill until golden brown.

Plating: On a dinner plate, lay down a slice of bread and place a tight mound of the salad on top. Top the salad with warm goat cheese. Garnish with 1/4-cup basil leaves.

Wine: Iron Horse Brut Rose 94.

Copyright, 2000, Ming Tsai, All Rights Reserved