Green Cuisine (veg / Gf) Recipe
Local mixed greens, white balsamic vinaigrette dressing, roasted garlic-Roma tomatoes, spiced Spanish peanuts, chives and goat cheese schmear.
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Roast the Tomatoes
Preheat the oven to 400°F (200°C). Cut the Roma tomatoes in half, place them on a baking sheet, and drizzle with olive oil. Sprinkle with salt and pepper. Roast in the oven for about 20-25 minutes until they are tender and slightly caramelized.
- 2
Prepare the Dressing
In a small bowl, whisk together the white balsamic vinegar, olive oil, minced garlic, salt, and pepper until well combined. Adjust seasoning to taste.
- 3
Toast the Peanuts
In a dry skillet over medium heat, toast the Spanish peanuts for about 5-7 minutes, stirring frequently, until golden and fragrant. Set aside to cool.
- 4
Assemble the Salad
In a large salad bowl, combine the mixed greens, roasted tomatoes, and toasted peanuts. Drizzle with the vinaigrette dressing and toss gently to combine.
- 5
Finish with Chives and Goat Cheese
Chop the chives and sprinkle them over the salad. Crumble the goat cheese on top and serve immediately.