Recipes : Salads
Capture the bountiful flavors of the late spring garden with this light and delicious salad blend of gourmet mesclun salad greens topped with tangy sweet fresh blueberry vinaigrette and coins of hazelnut herb crusted goat cheese.
Recipe courtesy of United Soybean Board.
Combining mixed baby greens with some favorite elements of a cheese plate, this succulent salad makes a stunning starter. The juicy pomegranate seeds and slightly tart cider dressing brighten toasted walnuts, thin slices of grainy pear and a potent blue cheese. Any variety of blue works here, from mild Gorgonzola to more powerful Stilton and Roquefort, all perfect matches for pear.