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Baby Greens With White Cheddar Crisps and Cherry Tomatoes

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“The dressing and the crisps can be made up to 2 days ahead of time. The recipe can be cut in half”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Line rimmed baking sheet with parchment paper; set aside.
  2. In bowl, mix cheese with flour. Using 1/4 cup for each crisp and baking only 2 at a time, mound cheese mixture about 6 inches apart on prepared pan; pat to flatten slightly.
  3. Bake in centre of 350 oven until golden around edge; about 10 - 12 minutes, watching to prevent browning. Let stand on pan or rack for 1 minute. (Make ahead: Store in paper towel lined airtight container at room temperature for up to 2 days.
  4. Dressing: In small bowl, whisk oil, vinegar, salt and pepper; set aside.
  5. To serve: Combine greens, chives and chery tomatoes. Add enough dressing just to coat leaves. Shred fresh basil over leaves. Break cheddar crisps and serve around the greens.

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