with Roasted Peppers & Black Olive Vinaigrette
Yield: Makes 12 rolls
Prep Time: 2 hours
Cook Time: 30 minutes
Wine Suggestion: Horse Heaven Vineyard Sauvignon Blanc
1 pound Russet Potatoes
1/2 cup each roasted Red and Yellow Pepper
1 cup Goat Cheese
1/4 cup Chopped Kalamata Olives
1/4 cup Basil, chopped
1 tsp fresh Thyme, Chopped
2 Eggs, beaten
12 each Swiss chard leaves
Either roast or boil the potatoes with the skin on until tender. Cool slightly and then peel. Place into a bowl and add the peppers, goat cheese, basil, thyme, olives, salt and pepper to taste. Pour in the eggs, and mix all very well. Set aside.
Bring a pot of water to a boil and blanch the chard leaves to soften, about 30 seconds. Place in ice water to stop the cooking. Drain and pat dry. Fill each chard leaf with 1/4 cup of the potato filling. Fold up the sides, and roll them up. Place all the rolls on a baking sheet, and drizzle with olive oil. Place in a 300 degree oven and bake until heated through, about 25 minutes.
1/4 cup Balsamic vinegar
ΒΌ cup chopped kalamata olives
1 tsp Dijon mustard
1/2 cup Olive Oil
Combine the remaining olives, vinegar, mustard, and olive oil. Whisk together to emulsify and serve over the chard rolls.
