Lunch: Mixed Baby Greens with Aniseed Vinaigrette and Goat Cheese Crostini
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
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.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
