This unassuming, simple salad is full of flavor with the lemony vinaigrette. The shaved Manchego, which is one of my very favorite cheeses, adds a creamy, slightly nutty flavor that plays off the pine nuts while the grape tomatoes add sweetness. It’s a great accompaniment to a main dish that you don’t want to upstage.
Ingredients
6 cups mixed baby greens (or baby spinach or arugula)
⅓ cup grape tomatoes, sliced in half lengthwise
Ingredients
6 cups mixed baby greens (or baby spinach or arugula)
⅓ cup grape tomatoes, sliced in half lengthwise
1 shallot, thinly sliced
¼ cup pine nuts, lightly toasted
⅓ cup Manchego cheese, shaved thinly (or Parmesan or Asiago)
¼ cup fresh lemon juice
2 cloves garlic, minced
¼ cup olive oil
Salt and freshly ground pepper
Directions
Arrange baby greens in a salad bowl or serving platter. Top with grape tomatoes, shallot slices, and pinenuts.
In a small bowl, combine lemon juice, garlic, olive oil. Whisk until blended. Season with salt and pepper to taste. Toss with salad greens. Top with shaved Manchego just before serving.
¼ cup pine nuts, lightly toasted
⅓ cup Manchego cheese, shaved thinly (or Parmesan or Asiago)
¼ cup fresh lemon juice
2 cloves garlic, minced
¼ cup olive oil
Salt and freshly ground pepper
Directions
Arrange baby greens in a salad bowl or serving platter. Top with grape tomatoes, shallot slices, and pinenuts.
In a small bowl, combine lemon juice, garlic, olive oil. Whisk until blended. Season with salt and pepper to taste. Toss with salad greens. Top with shaved Manchego just before serving.
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