Salad of baby asian greens w/ goat cheese cro
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Extra-virgin olive oil |
| ¼ | cup | Sherry vinegar (or) |
| . use fresh lemon juice | ||
| 1 | teaspoon | Garlic; minced |
| 1 | tablespoon | Mustard; grainy style |
| 2 | tablespoons | Thyme, oregano or marjoram; |
| . finely chopped | ||
| 1 | teaspoon | Sugar |
| Salt & pepper to taste | ||
| 12 | Baguette slices; 1/2-inch | |
| . thick | ||
| 8 | ounces | Goat cheese log |
| 10 | ounces | Mixed baby asian greens; |
| . tatsoi, mizuna, mibuna, | ||
| . komatsu, bok choy or | ||
| . mustards - washed & dried | ||
Directions
1. In a medium bowl, combine the olive oil, vinegar, garlic, mustard, herbs, sugar, salt and pepper, and whisk together to blend.
2. Toast the baguette slices in a 350 degree oven until crisp, about 10 to 12 minutes. Cut the goat cheese into 12 rounds, and put one slice on each piece of toast.
3. Meanwhile, place the greens in a large bowl. Stir the dressing well and add just enough to moisten the greens (there will be some dressing left over); toss the greens to coat. Place greens on indlvidual serving plates, and then dlstribute the croutons evenly and serve.
Yield: 6 servings.
Approximate nutritional analysis per serving: 490 calories, 45 grams fat, 20 milligrams cholesterol, 350 milligrams sodium (before salting), 11 grams protein,
15 grams carbohydrate.
** New York Times -- Living Arts section -- 29 November 1995 **