Fall Greens Salad With Blue Cheese and Pumpkin Seed Brittle
Yield: 6 servings
The happy surprise of this salad is the crunchy brittle made with pumpkin seeds. I like to bake it on those silicon mats;
their nonstick surface works wonders with the sugars in the brittle. Be careful not to burn the pumpkin seeds. I’m a big fan of the blue cheese that’s handmade at Clemson University in South Carolina.
- 6 cups mixed baby fall greens, such as tatsoi, mizuna, arugula, or beet
- Vinaigrette
- 1 cup Clemson Blue or other artisanal blue cheese
- Pumpkin Seed Brittle
- 1 tablespoon minced fresh chives
- Fresh chervil sprigs
- Place greens into a large bowl, and toss well with vinaigrette. Divide between 6 individual plates, and crumble blue cheese on top of each. Scatter pieces of pumpkin seed brittle, chives, and chervil sprigs over the tops of the salads.
Add Comment |
