CHèVRE, FIELD GREENS, AND FIRE-ROASTED TOMATO VINAIGRETTE

Chèvre, Field Greens, And Fire-Roasted Tomato Vinaigrette image

Number Of Ingredients 16

Previous Next

FOR THE DRESSING:
2/3 cup canned fire-roasted crushed tomato
2 tablespoons extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon minced garlic, fresh or jarred organic
2 tablespoons chopped fresh basil
1/2 teaspoon chipotle hot sauce
1 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
FOR THE SALAD:
1 pound mixed field lettuce greens, or other European lettuce blend
1 cup sliced mushrooms (about 3 ounces)
1 red Roasted Peppers, homemade or jarred, diced
1/2 small red onion, halved top to bottom and thinly sliced
2 ounces fresh goat cheese log, cut into small pieces
1/4 cup pine nut Toasted Nuts, homemade or pretoasted

Steps:

To make the dressing, puree the dressing ingredients in a blender or food processor until smooth. To make the salad, combine the lettuces, mushrooms, roasted pepper, and red onion in a large bowl. Toss with the dressing and top with the goat cheese and pine nuts.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves