| Ingredients |
| 1 small baguette cut into 16 thin slices |
| soybean oil |
| 1 clove garlic, cut in half |
| 1 c shelled walnut halves |
| 7 oz soy cheese |
| 13 oz mesclun leaves |
| 2 pears cut into 3/4“ cubes mixed with 2 T lime juice |
1. Brush the baguette slices
with a little oil, rub with the cut side of the garlic, then place on
a baking tray
2. Bake for 10 minutes or until crisp and golden.
3. Toast the walnuts.
4. Spread some of the soy cheese on each crouton, then cook under a hot
grill for 2-3 minutes or until hot.
5. Toss the mesclun, pears and walnuts in a bowl. Add the vinaigrette and
toss through.
6. Plate and garnish with soy croutons.
Lime Vinaigrette
3 T soybean oil
2 T lime juice
1/4 c raspberry vinegar
To make the vinaigrette, whisk together the lime juice, raspberry vinegar
and oil with coarse salt and fresh pepper.
