Warm Goat Cheese and Mixed Greens Salad

For a typical French bistro lunch or light dinner, serve this salad with a loaf of crusty bread.

Ingredients

Salad:
8 cups mixed baby greens
5 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 tablespoon GOLDEN BLOSSOM HONEY
1/2 teaspoon fresh thyme
salt and pepper to taste
1 avocado, peeled and chopped
Cheese:
2 logs (3 1/2 ounces each) Montrachet goat cheese
1/2 cup pecans, finely chopped

Directions

Divide salad greens between 4 plates.

In a small bowl whisk together 4 tablespoons olive oil, balsamic vinegar, mustard, honey and thyme. Set aside.

Cut each cheese log into 6 rounds. Press the rounds with chopped pecans. Heat 1 tablespoon of olive oil in a large non-stick skillet. Once the pan is hot add cheese and saute a few minutes to warm, turning once. Do not melt the cheese.

Place cheese on top of salad greens. Sprinkle with chopped avocado and drizzle with dressing.

Serves: 4


golden blossom honey product