Fresh Greens with Fontina
Farmer's Market Cookbook
Fresh Greens with Fontina
Farmer's Market Cookbook
|
4 cups torn spinach 1/2 cup watercress, stems removed 2 tablespoons olive oil or salad oil 2 tablespoons dry red wine 1 1/2 teaspoons lemon juice 1 teaspoon Dijon style mustard 1/2 teaspoon sugar freshly ground black pepper 2 tablespoons olive oil or salad oil 1/4 cup fine dry bread crumbs 1 teaspoon dried Italian seasoning, crushed 4 ounces Fontina cheese, cut into 8 wedges Directions: In a large mixing bowl toss together spinach and watercress. Set aside. For dressing, in a screw top jar combine 2 tablespoons olive oil or salad oil, dry red wine, lemon juice, mustard, sugar, and pepper. Cover and shake well. Set aside. Pour 2 tablespoons olive oil or salad oil into a small, shallow bowl. In another small, shallow bowl combine bread crumbs and Italian seasoning. Dip each wedge of Fontina cheese in olive oil or salad oil, coating thoroughly. Roll each cheese wedge in the bread crumb mixture, covering all sides. Place cheese wedges on the unheated rack of a broiler pan. Don't let the sides of the cheese touch. Broil about 3 inches from the heat for 2 minutes or till brown and slightly softened. Watch cheese closely while broiling. Do not overcook or cheese will melt. To serve, shake dressing well; pour over greens. Toss lightly to coat. Divide greens among 4 salad plates. Place 2 warm cheese wedges atop greens on each plate. Serve immediately. Serves 4.
|