Ingredients:
2 cups shredded Asiago cheese
½ teaspoon black pepper, divided For the vinaigrette:
½ cup pomegranate juice
¼ cup extra virgin olive oil
1½ tablespoons sugar
1½ tablespoons Dijon mustard
1½ tablespoons red wine vinegar
½ teaspoon coarse salt
½ teaspoon black pepper
2 ounces microgreens
Preheat oven to 350 degrees. Divide the cheese into six equal piles of 1/3 cup each. Spread cheese into four to five-inch circles. Sprinkle black pepper over each cheese circle. Bake cheese for 14-16 minutes or until lightly golden. Remove each circle and fold over 4-ounce ramekin to form a small bowl. Cool completely. Whisk all vinaigrette ingredients (excluding the microgreens) in a small bowl. Combine ¼ cup vinaigrette and microgreens in a medium bowl. Reserve remaining dressing for another use. Divide greens among cheese bowls.
