Recipe
Farmers Market Salad With Spiced Goat Cheese Rounds Recipe
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Lunasea / All my dishes 1 year, 9 months ago
This salad makes for a beautiful presentation and is made of fresh, good-for-you ingredients. The goat cheese rounds adds the perfect taste, look and texture. Enjoy. Recipe adapted from Bon Appétit.
Prep:20m Cook:20m Servings:4
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 Lunasea |
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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)
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- 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
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- Salad:
- 1 pound baby new potatoes (such as Dutch yellow baby potatoes or reds), halved
- 1 pound green beans, trimmed
- 8 cups (loosely packed) of your favorite mixed salad greens
- 1/3 cup (packed) small fresh basil leaves
- 12 ounces assorted small tomatoes (such as cherry, grape, and/or teardrop)
- 1/2 cup black olives (such as Niçoise or Kalamata)
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.
- ** Note: Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
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- 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.
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- 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.
- **Note: 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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Alterations
elgab89 12 months ago said:
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THIS RECIPE HAS WON THE FIRST PRIZE
FOR BEST SALAD - NOVEMBER 2008
*************************************************
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gingerlea 1 year, 9 months ago said:
Sounds absolutely WONDERFUL!!!!!!!!!!! Saving this as we are HUGE salad eaters here. And salad is are main meal!!!!!!!!
pink 1 year, 9 months ago said:
Yummy! *wink* Tops!
mumtazcatering 1 year, 9 months ago said:
Thanks for the wonderful recipe just what i need right now,a healthy bowl of salad, yummy!!!!!!!!
have a super day
Mumtaz
jenniferbyrdez 1 year, 9 months ago said:
Wonderful. Thank you Lunney.
wolfpackjack 1 year, 9 months ago said:
Good, no great post V... get my hi 5.... hugs dave
notyourmomma 1 year, 7 months ago said:
Yummy, I like the cumin with the goat cheese, very nice.
trigger 1 year ago said:
Nice recipe Flagged and printed for judging.
Making this one this weekend.
elgab89 1 year ago said:
I love it! It looks beautiful, also - quite a stunning addition at a party table, I bet!
boofie 12 months ago said:
Congratulations