Mixed Baby Greens with Aniseed Vinaigrette and Goat Cheese Crostini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 shallot, quartered |
2 garlic cloves, halved |
1 teaspoon freeze-dried green peppercorns |
1/2 teaspoon aniseed |
1 tablespoon white-wine vinegar |
1/4 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:
1. 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.
2. Divide salad among 4 plates and serve with goat cheese crostini.
3. 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.
4. Preheat oven to 350°F.
5. 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.
6. Preheat boiler.
7. 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.
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