Bitter Greens Salad with Roasted

Bitter Greens Salad with Roasted "Bread Cheese"

Ingredients










Cooking Instructions

For croutons:


1

Heat oven to 325°F. Make the fruit and nut toast croutons by slicing the fruit and nut bread; drizzle with olive oil and sprinkle with salt. Bake until toasted, about 10 minutes. Set aside.


For figs:


1

Combine the black mission figs and red wine in a small sauce pot and simmer until the figs are soft, about 15 minutes. Turn the heat off and reserve the figs in the wine. Chill.


For dressing:


1

Combine the shallots and vinegar in a bowl. Slowly whisk in the olive oil until emulsified. Season to taste.


For cheese:


1

Heat oven or broiler to 375°F. Cut the bread cheese in 3 equal pieces. Place the cheese on a cookie sheet and bake until soft; about 5 minutes. If using a microwave, cook for 30 seconds until soft.


For final preparation:


1

Drain the figs, reserving the wine. Combine the pears, figs and arugula. Toss with dressing; season to taste. Divide among six salad plates. Place crouton on each salad. Top each with 1/2 slice of the warm cheese. Season with pepper and drizzle some reserved red wine over salad. Serve immediately.


Ingredients










Cooking Instructions

For croutons:


1

Heat oven to 325°F. Make the fruit and nut toast croutons by slicing the fruit and nut bread; drizzle with olive oil and sprinkle with salt. Bake until toasted, about 10 minutes. Set aside.


For figs:


1

Combine the black mission figs and red wine in a small sauce pot and simmer until the figs are soft, about 15 minutes. Turn the heat off and reserve the figs in the wine. Chill.


For dressing:


1

Combine the shallots and vinegar in a bowl. Slowly whisk in the olive oil until emulsified. Season to taste.


For cheese:


1

Heat oven or broiler to 375°F. Cut the bread cheese in 3 equal pieces. Place the cheese on a cookie sheet and bake until soft; about 5 minutes. If using a microwave, cook for 30 seconds until soft.


For final preparation:


1

Drain the figs, reserving the wine. Combine the pears, figs and arugula. Toss with dressing; season to taste. Divide among six salad plates. Place crouton on each salad. Top each with 1/2 slice of the warm cheese. Season with pepper and drizzle some reserved red wine over salad. Serve immediately.


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