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 Pomegranate 1 Bunch Greens 3T Goat Cheese 3T French Vinaigrette French Vinaigrette ½ cup Extra Virgin Olive Oil ¼ cup Vinegar 1T Sugar 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.
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