From Vegetarian Times
Taleggio Tartines With Watercress Salad
2 1/4 tsp. sherry vinegar
1/4 tsp. whole-grain mustard
1/4 tsp. agave syrup
1Tbs. olive oil
1/4 cup thinly sliced red onion
3 oz. Taleggio cheese
41/2-inch-thick slices walnut bread, lightly toasted
4 cups watercress or arugula
1 cup red seedless grapes, halved
- To make Vinaigrette: Whisk together vinegar, mustard, and agave syrup in small bowl. Whisk in oil, stir in red onion, and season with salt and pepper, if desired. Let stand 10 minutes.
- To make Tartines: Preheat broiler. Spread 3 Tbs. cheese on each piece of toast, and broil 1 minute, or until cheese is melted.
- Remove onion from Vinaigrette. Toss onion with watercress and grapes. Add 1 Tbs. Vinaigrette to salad, and toss to coat.
- Top each bread slice with 1 1/4 cups salad, and serve.