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1
Whisk marinade ingredients together in a non-reactive bowl and set aside.
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2
With a sharp paring knife, remove stem and core of peppers and dry them well with paper towels.
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3
In a small bowl, mix goat cheese with salt and pepper, to taste.
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4
Carefully fill each pepper with goat cheese and place in a shallow non-reactive casserole dish or bowl.
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5
Cover with marinade and refrigerate overnight before serving.
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6
(For an interesting twist, dip in beer batter and fry)
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7
When ready to serve, remove cherry peppers from marinade and set aside.
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8
Using a spatula, transfer marinade to a large bowl, add Arugula and sliced onions and toss well to combine.
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9
Divide salad between 8 salad plates, top with a piece of proscuitto and garnish with stuffed peppers.
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10
1 gallon goat's milk (unpasteurized)
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11
1 quart buttermilk
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12
3/4 teaspoon rennet liquid or 1 tablet rennet (available in health food stores)
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13
Olive oil, for seasoning
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14
Salt
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15
Pepper
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16
In a large non-reactive saucepan, combine goat's milk, buttermilk, and rennet.
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17
Heat over low heat to 180 degrees.
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18
Transfer to a non-reactive bowl and allow to sit overnight, covered, until curd and whey separate.
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19
Line a colander with several layers of cheesecloth and ladle curds into colander.
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20
Discard whey.
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21
Fold cheesecloth over top of curd and allow to drain overnight, refrigerated.
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22
Remove from cheesecloth and season to taste with olive oil, salt and pepper.
