Rosemary leaves are pungent and flavorful, mixing well with roasted garlic. They are high in antioxidants and also have anticancer properties. Serves two.
Rosemary leaves are pungent and flavorful, mixing well with roasted garlic. They are high in antioxidants and also have anticancer properties.
1 large white onion, quartered
5 whole cloves garlic
1/2 cup (125 mL) balsamic vinegar
1/4 cup (60 mL) sherry vinegar
3 Tbsp (45 mL) extra-virgin olive oil
1 Tbsp (15 mL) shallots, minced
1 tsp (5 mL) fresh rosemary, chopped
2 cups (500 mL) organic mixed greens
1/2 cup (125 mL) Brie cheese
1/4 cup (60 mL) roasted pecan nuts
In a pan, heat two tablespoons of olive oil. Saut?nion and garlic on medium heat until golden brown. Remove the onion and garlic from the pan and keep them warm.
Add balsamic and sherry vinegar to the pan and reduce by one third. Add shallots and rosemary, season to taste with salt and pepper; set aside.
Place mixed greens in a large bowl and pour warm dressing over top. Toss well. Place greens onto plates, arrange onion and garlic on top. Serve with warm Brie and garnish with pecans. Serves two.
Source: alive #213, July 2000