- 12 ounces fresh, soft goat cheese such as Coach Farm
- 2 bunches flat leaf parsley, finely chopped to yield 1/2 cup to spread on plate
- 1 cup green olive pesto to spread on plate
- 1 medium butternut squash, peeled, seeded and cut into 1/4-inch cubes (about 2 cups)
- 1/2 cup extra virgin olive oil plus 1/4 cup
- 1/4 cup balsamic vinegar
- 2 scallions, thinly sliced from white to green
- 1 tablespoon black mustard seeds
- freshly ground pepper
Roll goat cheese into four pieces roughly the size of golf balls
Roll balls in olive pesto, tapping and rolling so that pesto adheres in a thin layer.
Roll olive pesto-coated goat cheese balls in a plate covered with chopped parsley, until coated. Set these goat cheese "truffles" aside.
Bring two quarts of water to a boil.
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.
Toss squash cubes with extra virgin olive oil, balsamic vinegar, scallions, mustard seeds. Season to taste with salt and pepper.
Divide and arrange squash salad in center of four plates. Place one goat cheese "truffle" in center of each plate and drizzle with 1 tablespoon extra virgin olive oil and serve.