bread cheese

Bitter Greens Salad with Roasted ‘Bread Cheese’

From: Chef Kristine Subido, Pecking Order, Chicago. Yield: 6 servings.

6 thin slices fruit and nut baguette, drizzled with olive oil and salt
2 cups dried black mission figs, quartered
3 cups red wine
1 oz. shallots, chopped
¼ cup fig vincotto vinegar or balsamic vinegar
1 cup canola oil-olive oil blend
12 oz. bread cheese or other juustoleipa cheese
2 ripe Anjou pears, seeded and julienned
8 oz. baby arugula or

Register to view the full article

Register to view this article

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish