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Receta Mixed Baby Greens With Aniseed Vinaigrette And Goat Cheese
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Ingredientes
- 1 x Shallot, quartered
- 2 x Garlic cloves, halved
- 1 tsp Freeze-dry green peppercorns
- 1/2 tsp Aniseed
- 1 Tbsp. White-wine vinegar
- 1/4 c. Extra virgin olive oil, (preferably extra-virgin)
- 8 c. Mixed baby greens
- 3 ounce Soft mild goat cheese such as Montrachet, at room temperature
- 1 Tbsp. Snipped fresh chives
- Â Â Four, (3/4-inch-thick) slices French or possibly Italian bread
- 1 Tbsp. Freshly grated Parmesan cheese
Direcciones
- In a blender chop shallot, garlic, peppercorns, and aniseed. Add in vinegar and salt and pepper to taste and blend well. With motor running, add in oil in a stream and blend dressing till emulsified. The vinaigrette may be made 1 week in advance and kept covered and chilled. In a large bowl toss greens with vinaigrette till coated well.
- Divide salad among 4 plates and serve with goat cheese crostini.
- To make goat cheese crostini:In a small bowl stir together goat cheese, chives, and salt and pepper to taste till combined well. Goat cheese mix may be made 2 days in advance and kept covered and chilled.
- Preheat oven to 350F.
- Toast bread on a baking sheet in middle of oven till golden brown, about 10 min. The toasts may be made 2 days in advance, cooled, and kept in an airtight container.
- Preheat boiler.
- Spread goat cheese mix on toasts and sprinkle with Parmesan. Broil crostini on the baking sheet 2 inches from heat till cheese is browned in spots, about 2 min.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1570g | |
| Calories 1705 | |
| Calories from Fat 726 | 43% |
| Total Fat 82.08g | 103% |
| Saturated Fat 21.57g | 86% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 4467mg | 186% |
| Potassium 1517mg | 43% |
| Total Carbs 162.47g | 43% |
| Dietary Fiber 68.9g | 230% |
| Sugars 42.89g | 29% |
| Protein 80.72g | 129% |
