Farmer's Market Salad with Shallot Vinaigrette and Goat Cheese
Ingredients for the shallot vinaigrette:
- 2 tablespoons apple cider vinegar
- Juice of 1/2 lemon
- 1 small shallot, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon of sugar
- 5 tablespoons extra virgin olive oil
- Kosher salt and pepper
Ingredients for the Salad:
- 6 cups mesclun greens
- 1/2 cup chopped mixed herbs such as parsley, dill or basil
- 1 bunch scallion, white and green parts, thinly sliced
- 2 heirloom mixed colored tomatoes, cut into wedges
- 1 Hass avocado, pitted and sliced
- 1 cup mixed sprouts, such as clover or radish sprouts
- 1 cup fresh corn, from 2 ears of steamed corn
- 8 ounces soft goat cheese, crumbled
- 2 tablespoons toasted pepitas, pumpkin seeds
Method for the sour dough starter:
1.Whisk cider vinegar, lemon, shallot, mustard and sugar together until smooth. Slowly whisk in olive oil until smooth and season with salt and pepper to taste, set aside.To Assemble:
Place the greens, herbs and scallions together in a large bowl. Toss the greens with 1/2 the dressing. Divide onto 4 salad plates. Top each plate evenly with tomato wedges, avocado, sprouts, corn and goat cheese. Drizzle each with remaining dressing and sprinkle each with the toasted pepitas. Serve.Serves: 4
Active Time: 30 minutes
Total Time: 30 minutes