Wednesday, October 27, 2010

Micro Greens with Grilled Cheese "Crouton" and Pomegranate Vinaigrette

  • Micro Greens
  • Sliced baguette (2 slices per person)
  • Arugula
  • Guyere Cheese
  • Prosciutto
  • Butter 
  • Pomegranate Vinaigrette


Pomegranate Vinaigrette:
  • 1 1/2 tbsp pomegranate Molasses

  • 1 tsp balsamic vinegar

  • 1 tsp red wine vinegar

  • 1/4 tsp kosher salt, plus extra

  • 1/4 tsp freshly cracked black pepper, plus extra

  • 2 tbsp canola oil

In a small mixing bowl, whisk together the first 5 ingredients. While continuously whisking vigorously, slowly drizzle in the canola oil to form an emulsified vinaigrette. Taste the vinaigrette and adjust seasonings as desired with kosher salt and freshly cracked black pepper.

Note: If the vinaigrette is too tart for your liking, simply whisk in more canola oil. 

Butter one side of the baguette slice on the opposite side build your grilled cheese, layering each item with cheese in between and on so that as the cheese melts it holds the crouton together. Top with other slice of bread and butter that side.  Toast in a panini press or grill pan.

Toss the micro greens with pomegranate vinaigrette.  Serve freshly toasted "crouton" on the side.

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