Greens fresh from the garden have a surprising amount of flavor. We pair them here with a tangy vinaigrette and creamy goat cheese for a salad you'll want to make a meal out of.
Mixed Greens, mild to spicy
16oz Goat Cheese, pressed into 2 oz round disks
2 cups Panko bread crumbs
3 tsp Kosher salt
2 tsp Cayenne Pepper
1 tsp black pepper
1 tsp Spanish Paprika
1 tsp lemon zest
1/4 cup lemon juice
1 Tbsp shallots, minced
1 Tbsp Tarragon, minced
2 Tbsp mild honey
1/3 cup Round Pond Estate Spanish Varietal Extra Virgin Olive Oil
fresh cracked black pepper
Baked Goat Cheese
Preheat oven to 350 degrees. Gently toss the Panko bread crumbs with salt, cayenne, black pepper and paprika. Coat each goat cheese disk with seasoned Panko. Place on a baking sheet lined with parchment paper. Bake in preheated oven until golden brown and crispy.
Whisk together the zest, juice, shallots, tarragon and honey. Slowly add in the oil to form a slightly thickened vinaigrette. Season to taste with salt and pepper.
Toss vinaigrette with mixed greens directly before serving.
Serve the baked cheese alongside the mixed greens tossed with the vinaigrette.