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Organic Green with Pumpkin Seed Brittle, Blue Cheese and
Pumpkin Seed Vinaigrette
Inspired by the blog,
The Gourmand Syndrome, where an an entry was posted about a
fantastic (but fast) meal in New Orleans at
Restaurant
August, we present this idea:
Take organic baby greens, crumble a small amount of blue cheese,
toss with the above
Pumpkin Seed Oil Salad Dressing and top with bits of the
Pumpkin Seed Brittle above.
The fresh bitterness of the greens with the
rich pungency of the blue cheese with the nutty sweetness of the
brittle and the vinaigrette—how can you
go wrong? We served it for New Year's Eve dinner
(pictured left) and it was delicious.
Notes on presentation:
- When you make the pumpkin seed brittle for this salad, use less
pumpkin seeds and work to spread it as thin as possible. You want
the brittle to crumble with a touch of a fork.
- Use a ring mold or even just a narrow piece of paper curled into
a circle to make a low cylinder. Place the salad tossed with
dressing and blue cheese into this form to create a neat ring of
greens. Ideally, the brittle should almost cover this circular
shape.
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