Chef David Hyde,
Warm creamy goat cheese adds a Ricotta-like texture to contrast with the crunch of fresh field greens and toasted pine nuts. Small touches like these turn a traditional salad into something extra special.
4 cups loosely packed field greens (frisée, mâche, mizuna etc.)
2 tomatoes, sliced
1 cucumber, sliced
1 tsp canola oil
4 slices goat cheese cut 1/3″ thick
6 Tbsp pine nuts
1/2 cup balsamic vinaigrette
1 leek, julienned
1 carrot, julienned
1 sweet pepper, julienned
4 Tbsp green onions, chopped
1 Tbsp parsley, chopped
2 celery stalks, chopped
1. Preheat oven to 400˚F.
2. Wash and tear greens into bite-sized pieces. Stack on plate. Add tomato and cucumber.
3. In a pan on medium heat, add oil. Warm goat cheese for 15-30 secs or until edges begin to melt. Place on salad.
4. On a baking sheet, toast pine nuts for 6 mins. Sprinkle on salad.
5. Pour on dressing. Garnish with julienned vegetables, green onions, parsley and celery.
Yield 4 servings