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Receta Mixed Baby Greens With Aniseed Vinaigrette And Goat Cheese
by Global Cookbook

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
  •     Four, (3/4-inch-thick) slices French or possibly Italian bread
  • 1 Tbsp. Freshly grated Parmesan cheese

Direcciones

  1. 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.
  2. Divide salad among 4 plates and serve with goat cheese crostini.
  3. 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.
  4. Preheat oven to 350F.
  5. 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.
  6. Preheat boiler.
  7. 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.
  8. Serves 4.