| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | French | March 1994 | 1 | Servings |
INGREDIENTS
| 1 | Shallot, quartered | |
| 2 | Garlic cloves, halved | |
| 1 | t | Freeze-dried green |
| peppercorns | ||
| 1/2 | t | Aniseed |
| 1 | T | White-wine vinegar |
| 1/4 | c | Olive oil, preferably |
| extra-virgin | ||
| 8 | c | Mixed baby greens |
| 3 | oz | Soft mild goat cheese such |
| as Montrachet at room | ||
| temperature | ||
| 1 | T | Snipped fresh chives |
| Four, 3/4-inch-thick | ||
| slices French or | ||
| Italian bread | ||
| 1 | T | Freshly grated Parmesan |
| cheese |
INSTRUCTIONS
In a blender chop shallot, garlic, peppercorns, and aniseed. Add vinegar and salt and pepper to taste and blend well. With motor running, add oil in a stream and blend dressing until emulsified. The vinaigrette may be made 1 week in advance and kept covered and chilled. In a large bowl toss greens with vinaigrette until 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 until combined well. Goat cheese mixture 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 until golden, about 10 minutes. The toasts may be made 2 days in advance, cooled, and kept in an airtight container. Preheat boiler. Spread goat cheese mixture on toasts and sprinkle with Parmesan. Broil crostini on the baking sheet 2 inches from heat until cheese is browned in spots, about 2 minutes. Serves 4. Gourmet March 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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