Ratatouille and Goat Cheese Salad with Pesto Vinaigrette
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
In this recipe we call for a 3- by 1 1/2-inch stainless-steel pastry ring. It is available at some specialty cookware shops.
Ingredients
3/4 cup packed fresh basil leaves
1/2 tablespoon minced garlic
1/2 tablespoon minced shallot
1 tablespoon freshly grated Parmesan
1 tablespoon pine nuts, toasted golden
1 1/2 tablespoons white-wine vinegar
1/2 cup plus 2 tablespoons olive oil
Instructions
In a blender or small food processor blend all vinaigrette ingredients with salt and pepper to taste until smooth. Vinaigrette may be made 1 day ahead and chilled, covered. Bring vinaigrette to room temperature before using on salads.
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