Taleggio is a rich cheese that melts easily. In Italy, it’s often paired with spicy greens or fresh grapes.
Ready in 15 minutes
SERVES 4
VINAIGRETTE
- 2¼ tsp. sherry vinegar
- ¼ tsp. whole-grain mustard
- ¼ tsp. agave syrup
- 1 Tbs. olive oil
- ¼ cup thinly sliced red onion
TARTINES
- 3 oz. Taleggio cheese
- 4 ½-inch-thick slices walnut bread,
- lightly toasted
- 4 cups watercress or arugula
- 1 cup red seedless grapes, halved
- To make Vinaigrette: Whisk together vinegar, mustard, and agave in small bowl. Whisk in oil, stir in red onion, and season with salt and pepper. Let stand 10 minutes.
- To make Tartines: Preheat broiler. Spread 3 Tbs. cheese on each piece of toast, and broil 1 minute, or until cheese is melted.
- Remove onion from Vinaigrette. Toss onion with watercress and grapes. Add 1 Tbs. Vinaigrette to salad, and toss to coat. Top each bread slice with 11/4 cups salad, and serve.
PER TARTINE: 210 CAL; 7 G PROT; 10 G TOTAL FAT (4 G SAT FAT); 25 G CARB; 17 MG CHOL; 442 MG SOD; 2 G FIBER; 12 G SUGARS
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