Enjoy KALE, GOAT CHEESE & ORANGE FLATBREAD WITH DIJON VINAIGRETTE. This is a light, easy and refreshing dish which totally satisfies with its creamy texture from the goat cheese and the sweetness of the citrus fruit. The Dijon dressing is a delectable complement to the kale. Click here to read why kale has become so popular and touted as the latest superfood.
2 Artisan Flatbreads
3 1/2 cups kale (use raw* or cooked**)
2 oz. goat cheese
2 tbsps pomegranate arils
1/2 large navel orange cut into 1/2 inch pieces
1 tsp Dijon mustard
1/4 tsp minced garlic
2 tsps extra virgin olive oil
2 tsps lemon juice
3/4 tbsp white wine vinegar
salt and pepper, to taste
Prep Time: 15 minutes
Total Time: 25 minutes
Step 1: Preheat oven to 325 degrees. Combine the above listed vinaigrette ingredients for the Dijon dressing by gently whisking and set aside.
Step 2: Lay flatbreads on sprayed baking sheet. Spray edges of flatbreads also. Toss cooked kale** in vinaigrette. Spread goat cheese and tossed kale onto flatbreads and bake for 8 minutes or until edges are golden and bottoms are crisp.
Step 3: Garnish flatbreads with oranges and pomegranate arils.
*If you prefer crisp fresh greens, use raw kale tossed in the vinaigrette. Add dressed kale after flatbreads topped with goat cheese have been removed from the oven. Then proceed with Step 3.
** To cook kale, place in boiling water for 6-8 minutes. Drain and let cool slightly or place in ice bath.
Nutrition Data: 2 servings, 320 calories per flatbread, 13 g total fat, 41 g total carbohydrates, 13 g protein.
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