16 green leaves (butterhead lettuce, Arugula and endive)
4 sprigs of fresh herbs (Mint, Basil and chives)
100 GR. cheese not very hard Parmesan
2 tablespoons wine vinegar
1 teaspoon mustard
Salt and pepper to taste
1 Cup of olive oil
1/2 neutral oil well
250 GR. mushrooms
2 cloves of garlic
5 black peppercorns
1 sprig of thyme
1 sprig of Rosemary
1 sprig of oregano
Flowers Queen taco and chives
Wash the leaves and herbs and dry. Book. Ask a tajito based on tomatoes and immerse in boiling water, 20 seconds and then in ice water.
Peel them and cut them into quarters. Cut the cheese into finite strips with peel potatoes and form circles of 10 cm., in a roasting pan with parchment paper (avoiding that they overlap). Bake in moderate oven 10 minutes, until dry, but without that golden brown because they take bitter taste. Remove and let cool.
For the vinaigrette
mix the chopped herbs (Mint Basil and chives), the vinegar with the mustard and salt and pepper. Dissolve with wire whisk.
Gradually add half cup of olive oil and neutral oil, mix with beater.
Place the mushrooms in a beaker of water to cover and remaining olive oil. Add the peeled garlic, peppercorns and the 3 sprigs of herbs.
Cook over very low heat 10 minutes and leave to cool in the jug. Dress the Greens with the vinaigrette and arrange on plates with the tomatoes, the drained mushrooms and cheese crisp (without paper).
Decorate with flowers of edible herbs.
Recipes easy to https://recetasdecocinafaciles.NET /