O Champagne Vinegar

O Aged Sherry Vinegar

O California Extra Virgin Olive Oil

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Petite Frisée Salad in Parmesan Cups with O Champagne Vinegar


Description

Check out the February 2016 issue of Femme Rouge. They list O as one of the brands they love and used our products to develop this tasty recipe. Give it a try!


Scale

Ingredients

  • Organic cooking oil spray
  • 3 oz grated Parmigiano-Reggiano
  • 3 cups frisée, torn into bite-sized pieces
  • 3 cups romaine lettuce, chopped
  • 1/4 clove garlic, crushed (or more if you like)
  • 1 tsp Dijon mustard
  • 1 tsp whole grain mustard
  • 3 tbsp O Champagne Vinegar or O Aged Sherry Vinegar
  • 1 cup O California Extra Virgin Olive Oil
  • Sea salt
  • Freshly ground pepper
  • 2 cooked beets (baked or boiled, and peeled)
  • 34 radishes
  • 1/4 cup toasted walnuts

Instructions

To make the cheese cups:

  1. Preheat the oven to 300° F.
  2. Spray a sheet pan with cooking oil. Place cheese onto the pan in 1 tablespoon portions at least 3 inches apart.
  3. Bake until golden, about 5-6 minutes. Remove from oven, let cool 30 seconds, then quickly lift the circles of melted cheese with a spatula and put each one in a muffin cup. Press down on each one with the bottom of a drinking glass to form a cup. Let cool and set aside.

To make the vinaigrette :

  1. Combine garlic, both mustards, O Champagne Vinegar (or O Aged Sherry Vinegar), salt, and pepper in a bowl. Whisk while pouring in the O California Extra Virgin Olive Oil to emulsify.
  2. Mix salad greens.
  3. Reserve a spoonful of vinaigrette, then use the rest to dress the greens. Toss well.
  4. Place a mound of mixed, dressed salad greens in each cheese cup. Top with radishes, a slice of beet, and a few walnuts. Add a few drops of dressing on top before serving.