Farmers Market Salad with Spiced Goat Cheese Rounds
From darbar 16 years ago
- 15 minutes to make
- Serves 4
It's everything that's good at the market right now in one good-for-you salad.
Ingredients
- goat cheese rounds shopping list
- 2 tablespoons sesame seeds shopping list
- 2 teaspoons ground cumin shopping list
- 11/2 teaspoons paprika shopping list
- 1 teaspoon finely chopped fresh thyme shopping list
- 1/4 teaspoon coarse kosher salt shopping list
- 1/8 teaspoon ground black pepper shopping list
- 16 (1/3-inch-thick) rounds chilled soft fresh goat cheese (from one 11-ounce log, use unflavored dental floss or a cheese wire to easily cut the goat cheese slices.) shopping list
- vinaigrette shopping list
- 2 tablespoons red wine vinegar shopping list
- 1 shallot, minced shopping list
- 1 teaspoon chopped fresh thyme shopping list
- 1 teaspoon Dijon mustard shopping list
- 5 tablespoons extra-virgin olive oil shopping list
- Coarse kosher salt shopping list
- Salad shopping list
- 1 pound baby new potatoes (such as Dutch yellow baby potatoes), halved shopping list
- 1 pound green beans (or mix of green and yellow), trimmed shopping list
- 8 cups (loosely packed) mixed salad greens shopping list
- 1/3 cup (packed) small fresh basil leaves shopping list
- 12 ounces assorted small tomatoes (such as cherry, grape, and teardrop; preferably mix of red and yellow) shopping list
- 1/2 cup black olives (such as Niçoise) shopping list
How to make it
- For goat cheese rounds:
- Line baking sheet with waxed paper or parchment paper. Mix first 6 ingredients in shallow bowl. Dip cut sides of goat cheese rounds into spice mixture to coat. Place on prepared baking sheet. Chill until ready to serve. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
- For vinaigrette:
- Whisk first 4 ingredients in small bowl. Gradually whisk in olive oil. Season with coarse salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Rewhisk before using.
- For 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. DO AHEAD Potatoes and green beans can be made 6 hours ahead. Wrap separately in paper towels. Place in resealable plastic bag; chill.
- 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 and olives over. Surround with goat cheese rounds.
Tusharika
sunny
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