Cauliflower Goat Cheese Terrine

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Steam the cauliflower for about 5 minutes until tender. Once done, rinse it in cold water, then put in ice water to stop from overcooking.

In a 4 inch terrine or mini-loaf pan, put in some cling wrap, leaving enough draping over the edges so you can cover the top later.

Put in 1/4 inch of goat cheese in the bottom of the terrine. Put in some of the cauliflower, then add scoops of more goat cheese, and more cauliflower. Smush everything together and keep repeating until you get to the top. Cover the top with the overhanging cling wrap, then put another terrine and/or some heavy flat weights (like a brick) on top. Then, put in the fridge and let sit under the weights for 24 hours.

Remove from the terrine pan and slice the goat cheese loaf into 1/4 slices.

To make the vinaigrette, whisk the mustard, balsamic vinegar, salt, and pepper in a bowl. Then, add the olive oil and whisk well. Mix with the greens. Arrange the goat cheese slices beside the greens.

Serves 4.