Mixed baby greens with aniseed vinaigrette and goat cheese
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Shallot; quartered | |
| 2 | Garlic cloves; halved | |
| 1 | teaspoon | Freeze-dried green peppercorns |
| ½ | teaspoon | Aniseed |
| 1 | tablespoon | White-wine vinegar |
| ¼ | cup | Olive oil; (preferably |
| ; extra-virgin) | ||
| 8 | cups | Mixed baby greens |
| 3 | ounces | Soft mild goat cheese such as Montrachet; at room temperature |
| 1 | tablespoon | Snipped fresh chives |
| Four; (3/4-inch-thick) | ||
| ; slices French or | ||
| ; Italian bread | ||
| 1 | tablespoon | Freshly grated Parmesan cheese |
Directions
FOR GOAT CHEESE CROSTINI
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.