Farm Salad with Spiced Goat Cheese Croutons
A simple harvest salad using farmers market produce.
Ingredients
for the goat cheese croutons
- 8 ounces goat cheese
- 1 tablespoon sesame seeds
- 1 teaspoons ground cumin
- 1/2 teaspoons paprika
- 1 teaspoon fresh oregano, finely chopped
- pinch of salt
- a few grinds of black pepper
for vinaigrette
- 2 tablespoons Slide Ridge Honey Wine Vinegar, or white wine vinegar
- 1 shallot, minced
- 1 cayenne pepper, chopped
- 4 tablespoons extra-virgin olive oil
- Coarse kosher salt and ground black pepper
for the salad
- 1 bunch fresh greens, about 6 cups
- 1 cup green beans
- 2 cups assorted small potatoes, red, white, golden, purple
- 1/4 cup heirloom cherry tomatoes
- 15-20 basil leaves
Instructions
for the goat cheese croutons
- Mix first 6 ingredients in shallow bowl. Cut goat cheese into 1/2 inch disks. (roll into rounds then flatten if you need to). Dip goat cheese rounds into spice mixture to coat. Chill until ready to serve. Cover and chill. Bring to room temperature before serving.
for the vinaigrette
- Whisk first 3 ingredients in small bowl. Gradually whisk in olive oil. Season with coarse salt and pepper. Cover and refrigerate. Rewhisk before using.
for the salad
- Steam potatoes until just tender, about 10 minutes. Transfer to plate; cool. Steam green beans until crisp-tender, about 5 minutes. Rinse under cold water; drain. Pat dry with paper towels. Chill until ready to serve.
- Combine greens and basil in large bowl. Add enough vinaigrette to coat lightly; toss. Arrange on large platter. Add potatoes and green beans to same large bowl; add remaining dressing and toss. Arrange potatoes and beans atop greens. Scatter tomatoes over. Surround with goat cheese rounds.
Notes
adapted from Heirloom Group dinner and Bon Appetit