After what seemed like a 12 month winter, Spring finally made it to the Berkshires.  The Cafe has re-opened, and we are gearing up for what we hope will be a great season.  Here is an easy recipe from our new Spring Menu.

Spring salad with roasted asparagus, prosciutto, and warm goat cheese

16 asparagus spears, blanched and cooled

8 thin slices prosciutto

6 cups mixed greens

6 oz. fresh goat cheese, formed into 4 discs of equal size

1/4 cup red wine vinaigrette--made with olive oil

1/2 cup cornmeal

salt and cracked peppere

1 egg, beaten

Wrap asparagus spears into 4 separate bundles, using 2 slices of prosciutto per bundle.

Drizzle with a little olive oil.

Dip goat cheese medallions into egg and then cornmeal--chill for half hour.

Roast asparagus bundles in a 350 degree oven for 8 minutes.

Toss greens with vinaigrette and mound in centers of 4 plates.

Heat  1 tbl oil in a fry pan until hot--put goat cheese medallions in.

Cook 30 seconds, flip and cook another 30 seconds.

Place one bundle of asparagus on each plate, and place one goat cheese medallion on each mound of greens.

Drizzle a little olive oil around plate.

Scatter a pinch of cracked pepper and a pinch of sea salt over the olive oil.

Check Out Our Recipes From Previous Seasons !

• Fall 2001
• Spring 2002
• Summer 2002
• Fall/Winter 2002
• Spring/Summer 2003