Recipe

Farmers Market Salad With Spiced Goat Cheese Rounds Recipe

Add Step-by-Step Photos	Darbar / All my dishes 1 year, 2 months ago It's everything that's good at the market right now in one good-for-you salad. Prep:15m Cook:15m Servings:4	Darbar
	spicy vegetable vegetarian salad vinaigrette cumin goat cheese dijon basil tomatoes potatoes green beans

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Ingredients

Goat cheese rounds

2 tablespoons sesame seeds

2 teaspoons ground cumin

11/2 teaspoons paprika

1 teaspoon finely chopped fresh thyme

1/4 teaspoon coarse kosher salt

1/8 teaspoon ground black pepper

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.)

Vinaigrette

2 tablespoons red wine vinegar

1 shallot, minced

1 teaspoon chopped fresh thyme

1 teaspoon Dijon mustard

5 tablespoons extra-virgin olive oil

Coarse kosher salt

Salad

1 pound baby new potatoes (such as Dutch yellow baby potatoes), halved

1 pound green beans (or mix of green and yellow), trimmed

8 cups (loosely packed) mixed salad greens

1/3 cup (packed) small fresh basil leaves

12 ounces assorted small tomatoes (such as cherry, grape, and teardrop; preferably mix of red and yellow)

1/2 cup black olives (such as Niçoise)

Directions

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.

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Comments

lollya 1 year, 2 months ago said:
This sounds so good!

pudgy47 1 year, 2 months ago said:
A must to make!!

clbacon 1 year, 2 months ago said:
This looks fabulous! Thanks for sharing it.

sweetwords 1 year, 2 months ago said:
Wow, you really come up with some interesting stuff! Great post. Oh, is the salad supposed to be served warm or at room temp?

darbar 1 year, 2 months ago said:
Thanks for the nice comments. To Sweetwords; it is supposed to be served cold.

krumkake 1 year, 2 months ago said:
I had a goat cheese and walnut salad similar to this when we were in MPLS - it was FABULOUS and this sounds very similar...will have to make this one - thanks darbar!

zena824 1 year, 2 months ago said:
Interesting salad... I found out I like goat cheese when I was in Germany... its great...

bulloney 1 year, 2 months ago said:
Thanks for the recipe. I am going to make it for a baby shower potluck. Approximately how many does this serve and any tips for making it for about 20 people?

darbar 1 year, 2 months ago said:
Hey, Bulloney, This serves 4 as a main course. If you think that everyone out of 20 will be eating it, it might be good to quadruple the recipe, but if some people might not eat it, you could probably get by with just doubling it. Hope this helps. :)

sunny 10 months ago said:
This really looks great Dario - can't wait till next summer and the return of farmers markets. = )

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