Receta Melange of Greens with Persimmon,Dijon Balsamic Vinaigrette topped with Goat Cheese Bruschetta
Autumnal salad of greens with persimmon, dijon balsamic vinaigrette topped with chevre bruschetta
Tiempo de Prep: | American |
Tiempo para Cocinar: | Raciónes: 4 |
Ingredientes
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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.