Tea Wilted Greens with Summer Fruit and Goat Cheese - Recipe
This salad is perfect for those times when you wish to put a light summer dinner on the table yet not stay in the kitchen too long. A fruity China black tea, such as Keemun or Yunnan, stands up to the greens' assertive flavor.
4 tablespoons dried China black tea leaves (Keemun or Yunnan)
1 cup boiling water
Fruity olive oil for wilting the greens, plus additional oil to drizzle over dish at serving time
1 tablespoon fresh ginger root, finely chopped
1 1/2 pounds assorted greens, tough stems or ribs removed
Salt and freshly ground black pepper to taste
5 ounces mild, soft goat cheese, cut into cubes or rounds
2 ripe nectarines, plums, or apricots, pitted and cut into wedges
Olive oil to drizzle
1. Roast the tea leaves in a heavy dry skillet just until aromatic, about 2 minutes. Do not burn. Remove from the heat and carefully add the boiling water. Steep for 1 minute and then pass through a fine-meshed sieve, reserving the liquid.
2. Heat the oil over medium heat, in a large, heavy skillet. Add the ginger and stir constantly until aromatic. Do not burn. Add the greens and cook until slightly wilted. Season with salt and pepper to taste. (There should be some liquid remaining.)
3. Assembly: Divide the greens among the 4 warmed plates. Arrange the goat cheese and fruit wedges as you like over the greens. Drizzle with olive oil and serve immediately.