Balsamic Asiago Salad Food

BALSAMIC ASIAGO SALAD

Steps:

• In a small serving bowl, combine the salad greens, tomato and yellow pepper. Drizzle with vinaigrette and toss to coat. Sprinkle with cheese.

BALSAMIC ARUGULA SALAD

Steps:

• In a large bowl, combine the arugula, tomatoes and cheese. Drizzle with vinaigrette; toss to coat. Serve immediately.

SUMMER SALAD WITH ASIAGO, PEARS, AND CASHEWS

Steps:

• In small jar with tight-fitting lid, shake dressing ingredients.
• In medium bowl, toss greens with dressing; arrange on serving platter. Top with remaining salad ingredients. Serve immediately.

BALSAMIC PEACH AND ASIAGO TART

Steps:

• Cut peeled peaches in half and marinate in the balsamic vinegar for 30 minutes. (If you don't have aged balsamic, pour double the amount of balsamic in a sauce pot and reduce by half over low heat).
• Take a sheet of phyllo and brush with melted butter, repeat until all sheets have been layered and buttered.
• Cut the phyllo into 4 sections.
• Cut marnited peach halves into slices and place onto phyllo sections (using a 1/2 peach for each section).
• Divide asiago evenly over the peaches.
• Fold phyllo and brush with butter.
• Bake at 350 for 20 minutes, until golden and crispy.
• I triple this recipe and freeze just before I bake. It's a great treat in the middle of winter when you want it to be summer! I have also tried canned peaches and it doesn't work out well.

BALSAMIC HERB VINAIGRETTE

Steps:

• In a blender, combine the first 10 ingredients; cover and process until blended. While processing, gradually add the oil in a steady stream. Cover and refrigerate until serving.