Preparation

• 1 Piquillo Peppers2 Preheat oven to 375°F. Lay out peppers on a small sheet pan and set aside.3 Combine remaining ingredients in a large mixing bowl and mix until completely integrated and cheese is uniform in texture. 4 Gently stuff each pepper with equal amounts of goat cheese mixture and return to sheet pan. Bake at 375°F just until warmed through, about 5 to 6 minutes.5 Moscatel Vinaigrette6 Combine vinegar, salt, pepper and olive oil in a mixing bowl and whisk together vigorously. Stir in raisins; set aside.7 To Serve8 Garnish each of four plates with a handful of micro-greens. Prop one stuffed piquillo pepper against a second one on each plate9 Spoon vinaigrette liberally over all and sprinkle with snipped chives. Serve immediately.
• Source: Chef Gerald Hirigoyen and California Raisin Marketing Board