Goat Cheese Toast, Pomegranate and Pine Nuts
1 small Red Onion
½ cup Pine Nuts
½ loaf French Bread
3T Extra Virgin Olive Oil
1 Bunch Greens
3T Goat Cheese
3T French Vinaigrette
½ cup Extra Virgin Olive Oil
¼ cup Vinegar
1T Maille Mustard
Slice onion into thin rounds. Caramelize onion over low heat with 1 T of olive
oil. Toast pine nuts for 30 seconds and set aside. Slice bread into thin rounds
enough to have two to four for each person. Drizzle a small amount of olive oil
onto each slice of bread. Toast at 375 degrees for 8 to 10 minutes. Let toast
cool. Onion should be slowly cooking and caramelizing.
Cut pomegranate and extract seeds over sink. Protect clothing by wearing an
apron or the pomegranate juice will stain. Assemble salad greens, pomegranate
seeds, pine nuts. Toss with 3 T of French Vinaigrette.
Spread a layer of goat cheese on the toasted bread. Add a small amount of
caramelized onion to each toast. Reserve the rest of the onion for the salad
greens. Place onion with greens and toss one more time.
Arrange the toasts on the perimeter of the salad bowl or serve the salad on
individual plates with the toasts arranged prettily on the top of each plate.