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  • Find a Market
  • Find a Market
  • Meet Some Farmers
  • Shopping
    • What’s in Season?
    • Seasonal Shopping Tips
    • Food Preparation
  • Recipes
    • Spring Recipes
    • Summer Recipes
    • Fall Recipes
    • Winter Recipes
  • Food Access
    • Women, Infant, Children Farmers’ Market Nutrition Program (WIC FMNP)
    • Senior Farmers’ Market Nutrition Program (SFMNP)
    • Supplemental Nutrition Assistance Program (SNAP)
    • Double Up Food Bucks Program (DUFB)
    • Fruit and Vegetable Prescription Program (FVRx)

Asiago Cheese Bowls with Microgreens

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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.

— Adapted from ediblecommunities.com

© 2019 The New Mexico Farmers' Marketing Association, a 501(c)3 non-profit organization, supports New Mexico farmers, families and communities by providing public education, food access programs, technical assistance, and advocacy.