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.



8 cups mixed baby greens

5 tablespoons olive oil

2 tablespoons balsamic vinegar

1 teaspoon Dijon mustard


1/2 teaspoon fresh thyme

salt and pepper to taste

1 avocado, peeled and chopped


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.


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