Ingredients

12 oz soft fresh goat cheese

2 bunches flat leaf parsley, chopped to yield 1/2 cup, spread on plate

1 cup green olive pesto, spread on plate

1 medium butternut squash, peeled, seeded and cut into 1/4 inch cubes (about 2 cups)

1/4 cup EVOO

1/4 cup balsamic vinegar

2 scallions, thinly sliced

1 tbsp black mustard seeds

salt and pepper

Preparation

  1. Roll goat cheese into four pieces roughly the size of golf balls

  2. Roll balls in olive pesto, tapping and rolling so that pesto adheres in thin layer

  3. Roll olive pesto coated goat cheese balls in a plate covered with chopped parsley, until coated. Set “truffles” aside.

  4. Bring 2 quarts of water to boil

  5. Drop squash cubes into boiling water and cook until soft yet still firm (about 3 - 4 minutes). Drain in a colander over sink and refresh with cold water until cool.

  6. Toss squash cubes with EVOO, balsamic vinegar, scallions, mustard seeds. Season to taste with salt and pepper.

  7. Divide and arrange squash salad n center of four plates. Place one goat cheese truffle in center of each plate and drizzle with olive oil if desired.