Baby Greens With White Cheddar Crisps and Cherry Tomatoes |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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The dressing and the crisps can be made up to 2 days ahead of time. The recipe can be cut in half Ingredients:
2 cups white cheddar cheese, extra old, shredded |
1 tablespoon flour |
4 cups cherry tomatoes |
1/4 cup fresh basil, shredded |
2 tablespoons fresh chives, coarsely chopped |
8 cups mixed baby greens |
1/4 cup olive oil (or grapeseed oil) |
2 tablespoons balsamic vinegar |
3/4 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Line rimmed baking sheet with parchment paper; set aside.
2. In bowl, mix cheese with flour. Using 1/4 cup for each crisp and baking only 2 at a time, mound cheese mixture about 6 inches apart on prepared pan; pat to flatten slightly.
3. Bake in centre of 350 oven until golden around edge; about 10 - 12 minutes, watching to prevent browning. Let stand on pan or rack for 1 minute. (Make ahead: Store in paper towel lined airtight container at room temperature for up to 2 days.
4. Dressing: In small bowl, whisk oil, vinegar, salt and pepper; set aside.
5. To serve: Combine greens, chives and chery tomatoes. Add enough dressing just to coat leaves. Shred fresh basil over leaves. Break cheddar crisps and serve around the greens.
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