Microgreens Salad with Garlic Mustard Vinaigrette
add microgreens, choose from arugula, mizuna, basic salad mix, spicy salad mix, endive, curled cress, kale or leeks.
add romaine or red leaf lettuce.
scallions or chives, finely chopped.
pecans, roughly chopped.
ricotta salata, feta cheese optional or any other salty cheese. you like
1/4 cup olive oil.
1 clove garlic, minced.
2 teaspoons dijon mustard.
coarse sea salt and freshly ground pepper.
To make the dressing, heat the olive oil over low heat and add the garlic. Cook the garlic for 5 – 7 minutes, until the garlic is very lightly turning brown, best not to over cook it. Remove from heat and let cool for a bit. Whisk in the mustard and salt and pepper to taste.
Wash and dry microgreens and lettuce. Rip lettuce into bite sized pieces and rip microgreens in half if they’re kind of long.
Toss the greens with the green onions and pecans. Drizzle with dressing and top with some shaved cheese and more coarse sea salt and pepper if you want. Enjoy !
Gourmet Veggie Burger Topped with an Egg on a bed of fried bell Peppers and Microgreens
1 frozen veggie burger
1 medium Egg
about half a bell pepper, seeds removed
a big handful of washed microgreens, choose from leeks, arugula, kale, broccoli, mizuna and curled cress
Siracha or Dijon Mustard
Start by cooking your veggie burger in a frying pan on the stove. I usually do able 4 min per side.
Add some oil to the pan to make sure that the veggie burger and Egg doesn't stick.
Slice your bell pepper so that you get one ring and a bunch of spears.
Place the ring in the frying pan, and crack your egg into the ring.
Place the rest of the bell pepper slices into the pan.
Continue until the burger and the egg are done to your liking.
Arrange the bell pepper slices on a plate in a nice bed.
Place the cooked veggie burger on the bed of peppers, put the cooked egg on top of the veggie burger.
Spread the Microgreens on the top.
Add some sriracha or Dijon mustard if you want it to be extra spicy. Enjoy!