A beautiful salad from Tuscany. Creamy dressing over salad greens surrounded by Gorgonzola topped bruschetta!
3 tablespoon(s) Dijon mustard
3 cloves of garlic, minced
3 cups canelloni beans, drained
4 medium tomatoes, diced
12 slice(s) french baguette, 1/2 inch thick
black pepper
1 tablespoon(s) olive oil
1/2 cup(s) Gorgonzola cheese, crumbled
3/4 cup(s) white balsamico vinegar
500 g mixed salad greens
3/4 cup(s) light mayonnaise
Preheat oven to 180°C.
For Bruschetta, combine Gorgonzola, oil and black pepper. Spread the mixture on the bread slices. Place them on a baking sheet and bake for 10-15 minutes or until edges of bread are golden. Remove slices from the oven and let them cool.
Meanwhile, for salad, combine beans, tomatoes and garlic in a large bowl.
Whisk mayonnaise, vinegar, mustard, salt and pepper together to make the dressing. Toss greens with enough dressing to coat. Place greens in center of a large serving platter.
Toss bean mixture with the remaining dressing. Place over greens. Place the bruschetta around the edges of the platter and serve.
