Mixed Baby Greens with Aniseed Vinaigrette And Goat Cheese

Mixed Baby Greens with Aniseed Vinaigrette And Goat Cheese Ingredients

1 Shallot; quartered	FOR GOAT CHEESE CROSTINI
2 Garlic cloves; halved	3 oz Soft mild goat cheese such
1 ts Freeze-dried green	1 tb Snipped fresh chives
1/2 ts Aniseed	Four; (3/4-inch-thick)
1 tb White-wine vinegar	; slices French or
1/4 c Olive oil; (preferably	; Italian bread
; extra-virgin)	1 tb Freshly grated Parmesan
8 c Mixed baby greens

Instructions for Mixed Baby Greens with Aniseed Vinaigrette And Goat Cheese

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.

Main Ingredient: CheeseCuisine: Uncategorized

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