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Greens with Walnuts and Chèvre

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* Exported from MasterCook *

 

Greens with Walnuts and Chèvre

 

Recipe By : California Home Cooking by Michele Anna Jordan

Serving Size : 4 Preparation Time :0:00

Categories : Salads

Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 5-ounce log young (not aged) chèvre, such as chabis

1/2 cup walnuts -- toasted and chopped

1/3 cup walnut oil, preferably, or 1/3 cup extra -- virgin

olive oil

6 cups mixed greens, such as arugula -- young lettuces,

miner's lettuce and nasturtium leaves

1 tablespoon (1 to 2) Champagne vinegar, preferably or -- 1 to 2

tablespoons

red wine vinegar

Kosher salt

Black pepper in a mill

12 Baguette Croutons (recipe follows)

Baguette Croutons

1 baguette

Extra virgin olive oil

Kosher salt

Black pepper in a mill

 

Preheat the oven to 375 degrees F. Cut the chèvre into rounds ½ inch thick,

place the walnuts on a small plate, and press both sides of each cheese

round into the walnuts until the nuts adhere to the surface. Set the rounds

on a baking sheet and place the sheet in the oven until the cheese is heated

through but not completely melted, 6 to 7 minutes.

 

Meanwhile, pour the walnut oil into a large bowl and add the greens, using

your hands to turn them in the oil until each leaf is fully coated. Add the

vinegar, toss again, and season with salt and pepper. Divide the greens

among individual serving plates. Place 1 or 2 rounds of chèvre on top of

each serving of greens. Add 2 or 3 croutons, and serve immediately.

 

Baguette Croutons:

Preheat the oven to 250 degrees F. Cut the baguette into thin slices, and

place the slices on a baking sheet. Brush the top of each slice with olive

oil, and sprinkle with salt and pepper. Bake until the croutons are dry and

lightly toasted, 15 to 20 minutes. Let the croutons cool, and sue them

immediately or store them in an airtight container.

 

 

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