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Receta Melange of Greens with Persimmon,Dijon Balsamic Vinaigrette topped with Goat Cheese Bruschetta
Add a photoAutumnal salad of greens with persimmon, dijon balsamic vinaigrette topped with chevre bruschetta
Ingredientes
- For the salad:
- 4 ½ teaspoons Dijon Mustard
- 4 ½ teaspoons balsamic vinegar
- 9 tablespoons extra virgin olive oil (I like the flavors of Fior di Macina or Santini)
- 1 medium persimmon peeled and sliced. Use a persimmon that still has a firm texture and is slightly green but not bitter.
- 1 garlic clove peeled and crushed
- About ½ of a 10 oz box of Spring mix (Fresh express has a nice mixture) and I add a small bunch of arugula
- Freshly ground pepper
- For the bruschetta:
- 1/2 small baguette
- 1-teaspoon olive oil
- 4 oz garlic-herb goat cheese
- 4 teaspoons chopped fresh basil or chopped oregano or fresh thyme
Direcciones
- Cut the baguette in half and slice 1/2 inch rounds. Brush the rounds with olive oil. Spread the goat cheese on top of the rounds. Preheat the broiler.
- Rub the salad bowl with fresh peeled garlic clove and discard the garlic. Add the washed greens to the bowl.
- Mix the Dijon mustard and balsamic vinegar and slowly incorporate the olive oil, beating the mixture slowly.
- Mix the vinaigrette with the greens, top with persimmon slices, and add freshly ground pepper to taste. Place the baguette rounds under the broiler for 1-1 ½ minutes. Sprinkle with the chopped herbs (basil or oregano or thyme).
- Place the bruschetta slices on top of the salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 4 servings | |
| Calories 412 | |
| Calories from Fat 286 | 69% |
| Total Fat 32.43g | 41% |
| Saturated Fat 4.48g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 67mg | 3% |
| Potassium 155mg | 4% |
| Total Carbs 27.37g | 7% |
| Dietary Fiber 4.5g | 15% |
| Sugars 1.09g | 1% |
| Protein 5.83g | 9% |
