Serve with Pinot Grigio
12 green onions, grilled (barbecue, Foreman Grill or under broiler) and chopped
1/4 cup extra-virgin olive oil
2 tablespoons fresh Meyer lemon juice (1 large lemon)
2 teaspoons finely chopped Meyer lemon zest (1 large lemon)
Salt and freshly ground pepper
2 cloves garlic
1 pound soft goat cheese
Grill green onions on your barbecue, Foreman Grill, under your broiler, or on your stove top grill pan. You want the onions soft, and just starting to carmelize (char) a bit. Chop the green onions and place the onions, oil, lemon juice, and zest in a food processor. Process til smooth. Add the goat cheese and garlic and process until combined and smooth.
But now, what do you do with it??? Use it as a dip with cubes of French bread. Toss it with hot pasta, then top with sliced green onions Or, Mrs. Vino’s absolute FAVORITE: use 1/3 cup of it instead of parmesan cheese to finish a risotto. OMG, you can’t believe how good that is. Amp it up a notch by topping the Risotto with shrimp and diced heirloom tomato.