Field Greens With Tangerine Dressing And Pesto Wafers
|Loosely packed basil leaves||1⁄3 Cup (5.33 tbs) (Fresh Ones)|
|Pine nuts||2 Tablespoon|
|Garlic||1 Clove (5 gm), halved|
|Freshly grated parmigiano reggiano cheese||3 Ounce|
|Mixed salad greens||6 Cup (96 tbs) (Loosely Packed Gourmet Variety)|
|For tangerine dressing|
|Tangerines||3 , sectioned|
|Purple onion||1⁄2 Small, halved and thinly sliced|
Combine first 3 ingredients in a food processor or blender; process until smooth, stopping to scrape down sides.
Stir together basil mixture and grated cheese in a small bowl.
Place a 1 1/2" round cutter on a lightly greased baking sheet.
Sprinkle 1 tablespoon cheese mixture into cutter.
Press cheese into cutter; remove cutter.
Repeat procedure with remaining cheese mixture, spacing wafers 2" apart.
Bake at 350° for 10 to 12 minutes or until edges are browned.
Cool 30 seconds on baking sheet.
Remove to wire racks to cool completely.
Toss salad greens with Tangerine Dressing.
Add tangerine sections and onion slices.
Serve with cheese wafers.