Recipes >
Baby Lettuce Greens with Blueberry Vinaigrette and Hazelnut Goat Cheese
Ingredients
- 1/4 cup hazelnuts, toasted, minced
- 1 log (4 ounces) fresh goat cheese
- 3/4 cup blueberries, fresh, divided
- 12 cups mesclun mix, trimmed (baby salad greens), loosely packed
- 2 1/2 teaspoons flat leaf parsley, fresh, minced, divided
- 1/2 teaspoon thyme, fresh, minced, divided
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup tarragon vinegar
- 1/4 cup blueberry preserves
- 1/4 cup shallots, fresh, minced
- 1/2 cup olive oil
- 1/2 cup red onion, fresh, slivered
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.
Why Try? We love to “eat in season” – this fresh and flavorful early summer salad features the fresh from the garden flavors of baby lettuce and blueberries in an impressive salad with lots of signature cache.
Foodie Byte: Mesclun mix is a mixture of young baby lettuce greens. Easy to grow and widely available in late spring and early summer at local farmers markets. This tender lettuce blend is traditionally paired with a light vinaigrette, such as blueberry, balsamic or lemon vinaigrette, to showcase the flavor of mesclun mix.
Preparation
- Combine hazelnuts, 2 teaspoons parsley, 1 teaspoon thyme, kosher salt and black pepper in shallow bowl and stir to blend.
- Roll goat cheese log in nut mixture to evenly coat. Let sit for 15 minutes at room temperature to soften; slice log into 1/2-inch thick “coins.”
- To prepare vinaigrette: combine vinegar, preserves, shallots and 1/2 teaspoon each parsley and thyme in bowl. Slowly whisk in olive oil. Add 1/4 cup blueberries. Reserve.
- Arrange baby greens evenly on plates; top each evenly with red onions, blueberries and hazelnut goat cheese “coins.” Spoon vinaigrette, as needed, over each salad.