salad:
fresh spinach
roasted beets (about 1/4 cup per person)
goat cheese (1/2-1 oz per person)
create a bed of spinach in a shallow bowl, top with roasted beets (directions for roasting beets in post below), crumbled goat cheese, and crushed walnuts. drizzle with dressing.
dressing:
1 head of garlic, unpeeled
1/3 cup extra virgin olive oil
1/4 apple cider vinegar
2 tablespoons grated parmesan cheese
salt and pepper to taste
wrap the head of garlic with foil, leaving an opening at the top for steam to escape. bake at 350 F until soft (apx 15-20 minutes). carefully peel roasted garlic cloves (they will be hot and you want to avoid squishing them out of their skins). for a more rustic texture, you can mash the garlic by hand and mix with the other ingredients, or for a smoother texture, you can combine all of the ingredients in a blender.
eat up!
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