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
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
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
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
