• 2 Cups finely shredded Romano cheese
  • 1/2 lb. green beans, trimmed and cut into 1-inch pieces
  • 1 Package (6 ounces) Driscoll's Raspberries, divided
  • 1/2 Tsp. Dijon mustard
  • 1/4 Tsp. salt
  • 1/4 Tsp. ground black pepper
  • 2 Tablespoons olive oil
  • 2 Cups baby arugula
  • 2 Cups watercress leaves (about 1 bunch)
  • 1/4 Cup toasted sliced almonds
  • 1 orange, cut into segments
  1. Preheat oven to 350°F. Line a baking sheet with parchment paper. Place 2 ramekins upside down on separate baking sheet. Make two 6-inch circles of Romano by sprinkling about 1/2 cup cheese on either side of parchment paper and spread to an even layer. Bake cheese circles 5 to 7 minutes or until cheese bubbles and begins to turn golden. Remove from oven and let cool 1 to 2 minutes. Gently remove from parchment with spatula and flip over ramekin, allowing cheese to drape down forming an upside down bowl. Let cool until firm. Repeat with remaining cheese to make 4 bowls.

    Meanwhile, bring a medium saucepan of salted water to a boil. Add green beans and cook 3 to 4 minutes or until fork tender. Drain beans and rinse with cold running water to stop cooking. Cut peel from orange with a sharp knife then remove orange segments from in between membranes and set aside.

    Press 1/2 cup raspberries through a fine mesh sieve into a large bowl to create seedless puree. You should have about 2 tablespoons raspberry puree. In a large bowl, whisk Dijon, salt and pepper into raspberry puree. Add olive oil in slow steady stream, whisking constantly, until blended. When ready to serve add arugula, watercress and green beans to bowl with raspberry vinaigrette and toss until evenly coated. Serve salad in cheese bowls topped with orange segments, remaining whole raspberries and almonds.
Calories 356.35
Total Fat 23.96 g
Saturated Fat 11.71 g
Cholesterol 35 mg
Sodium 1086.79 mg
Total Carbohydrates 13.31 g
Dietary Fiber 2.89 g
Protein 17.12 g