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Baby Greens with Roasted Peppers & Fresh Mozzarella
From the Kitchen of Lynne Gassiraro
Salad:
½ container of spring greens
½ container of arugula
1 ball fresh mozzarella, torn or cut into pieces
3 red peppers
1 small red onion
2-3 Tb. toasted pine nuts
1-2 Tb. olive oil
Salt and pepper
Dressing:
½ c. Balsamic vinegar
3 Tb olive oil
1 Tb. honey
½ Tb Dijon mustard
Juice of one lemon
Salt and pepper
1 garlic clove (pressed)
1 Tb. finely minced shallot
- Preheat oven to 500. Line a baking sheet with parchment.
- Wash, deseed and cut peppers into large strips. Slice onion into circles. Place cut peppers and onions on the parchment-lined sheet and, using your hands, toss with 1-2 Tb. oil and salt and pepper until lightly coated. Roast 10-15 minutes. Remove onions if they are browning too fast. Let cool.
- Put the greens into a large bowl. Display the mozzarella and roasted peppers & onions on top. Sprinkle with toasted pine nuts.
For the dressing: Combine all ingredients in blender or shaker bottle. Whiz or shake to combine. Adjust proportions to your liking.
Cook's Notes:
- To toast pine nuts put desired amount into dry pan. Toast over medium heat shaking or stirring constantly until lightly browned. Take care as they burn quickly. Cool before use.
- The dressing is lower fat - if desired, increase olive oil to ¾ cup for creamier version. I just adjust proportions to taste - the above is only an estimate.
- Dressing is enough for several batches of salad. Keeps in fridge for several weeks- just whiz or shake to combine.
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