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 Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
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
