Farmers' Market Salad With Spiced Goat Cheese Rounds |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This is a wonderful summer salad with a slightly sweet, slightly tangy dressing that really lets the flavor of the fresh vegetables shine through! The best part is everything can be made ahead and it can easily be a main course or an all-in-one side dish for grilled meat, fish or poultry. It only takes a few minutes to assemble at serving time. Just add some warm bread and maybe fruit for desert and your out of the kitchen and enjoying the BBQ just like your guests! This originally came from a 2004 issue of Bon Appetit Magazine and can been modified based on what veggies are available. Ingredients:
1 lb baby new potato, halved (such as dutch yellow baby potatoes) |
1 lb green beans, trimmed and halved (or mix of green and yellow) |
1/2 lb sugar snap pea, trimmed |
8 cups loosely packed mixed salad greens, rinsed and patted dry |
1/3 cup packed small fresh basil leaf (or minced larger leaves) |
1 red bell pepper, seeds and veins removed and coarse chopped |
12 ounces assorted small tomatoes (such as cherry, grape, and teardrop, preferably mix of red and yellow) |
1/2 cup black olives |
4 tablespoons red wine vinegar |
1 shallot, minced |
2 teaspoons fresh thyme, minced |
1 teaspoon dijon mustard |
1/2 teaspoon coarse kosher salt (or to taste) |
1/2 teaspoon black pepper |
1 teaspoon sugar or 1 teaspoon sugar substitute |
1/2 cup extra virgin olive oil |
2 tablespoons extra virgin olive oil |
2 tablespoons toasted sesame seeds |
2 teaspoons ground cumin |
1 1/2 teaspoons paprika |
1 teaspoon finely chopped fresh thyme |
1/4 teaspoon coarse kosher salt |
1/8 teaspoon ground black pepper |
11 ounces soft fresh goat cheese, sliced into 1/3 inch rounds |
Directions:
1. To make the salad, steam the potatoes until just tender, about 10 minutes. Transfer to plate; cool. Steam the green beans and snap peas until crisptender, about 5 minutes. Rinse under cold water; drain. Pat dry with paper towels. DO AHEAD Potatoes, green beans and snap peas can be made 6 hours ahead. Wrap separately in paper towels. Place in resealable plastic bag; chill. DO AHEAD Tear rinsed and dried salad greens into bite size pieces and combine with basil in resealable plastic bag and chill.
2. DO AHEAD Coarse chop red bell pepper and chill.
3. To make Vinaigrette, mix first 7 ingredients in a glass jar with tight fitting screw top lid. Tighten the lid and shake rapidly to mix. Gradually add olive oil in several batches, shaking the sealed jar after each addition to create an emulsion. Season with coarse salt and pepper. Taste and adjust seasonings to balance (necessary as different brands of mustard, wine vinegar and oil will give different flavor results and some mustards require more sugar to balance) DO AHEAD Can be made 1 day ahead. Seal jar and chill. Reshake before using.
4. To make the Goat Cheese Rounds, first line a baking sheet with parchment paper. Mix the first 6 ingredients in a shallow bowl. Slice cheese log into rounds about 1/3 inch think and dip cut sides 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 or may be heated on baking sheet at 375 degrees until warm but not melted – about 10 minutes.
5. To serve, combine greens and basil in large bowl. Shake vinaigrette and add enough to coat lightly; toss the greens and arrange on a large platter. Next add the potatoes, green beans and snap peas to the same large bowl; add remaining dressing, toss to coat and arrange atop the greens. Scatter the tomatoes, chopped red pepper and olives over the top and surround with the goat cheese rounds.
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