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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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