Mixed Baby Greens with Aniseed Vinaigrette and Goat Cheese Crostini - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 shallot, quartered
- 2 garlic cloves, halved
- 1 teaspoon freeze-dried green peppercorns
- 1/2 teaspoon aniseed
- 1 tablespoon white-wine vinegar
- 1/4 cup olive oil (preferably extra-virgin)
- 8 cups mixed baby greens
Instructions
- In a blender chop shallot, garlic, peppercorns, and aniseed. Add vinegar and salt and pepper to taste and blend well. With motor running, add oil in a stream and blend dressing until emulsified. The vinaigrette may be made 1 week in advance and kept covered and chilled. In a large bowl toss greens with vinaigrette until coated well.
- Divide salad among 4 plates and serve with goat cheese crostini.
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