Spring Greens, Beet and Pine Nut salad with Laura Chenel Goat Cheese Crostini and Marshall Farms Honey

This salad is an example of a dish having a sense of terroir-tender greens from the Forni Brown Gardens down the road, honey from nearby hives, and Laura Chenel goat cheese from just over the hill of the Greystone campus.

Directions

1. Place lemon juice and shallots in a medium mixing bowl and allow to sit for 10 minutes. Add honey and salt and pepper. Slowly add ¾ cup of olive oil, whisking to emulsify. Add thyme, stir to combine and adjust seasonings as necessary. 2. Toss beet matchsticks with

2 tablespoons of the vinaigrette and allow to marinate while making rest of salad (at least 15 minutes).

3. Lightly brush baguette slices with remaining 1 tablespoon of olive oil. Place in oven and toast until lightly golden and crisp, 3 to 5 minutes. Remove from oven. Whip goat cheese and chives in food processor for 1 to 2 minutes, until cheese becomes fluffy. Spread about 1 tablespoon of goat cheese mixture onto each baguette slice. Drizzle each piece of bread with 1/8 teaspoon of honey.

4. Just before ready to serve, place greens in a large mixing bowl. Starting with 2 tablespoons of the vinaigrette, toss to lightly coat, adding more vinaigrette as necessary. Place ¼ (about 2 cups) greens on each plate and nestle pieces of baguette onto plate. If using, sprinkle 1 tablespoon of edible flowers over salad and serve.

Ingredients

¼ cup fresh lemon juice
2 teaspoons finely minced shallots
1 teaspoon honey
½ teaspoon salt, or as needed
Pinch freshly ground black pepper, or as needed
¾ cup plus 1 tablespoon olive oil
½ teaspoon fresh thyme leaves

1 beet, (about 6 ounces), trimmed, peeled and cut into very thin matchstick pieces
6 ounces Laura Chenel young goat cheese
2 teaspoon finely minced chives
½ pound spring green mix (about 8 cups loosely packed)
8 1-inch slices baguette
4 tablespoons mixed edible, organic flowers (such as Johnny jump ups, etc. (optional)
½ teaspoon wildflower or wild herb honey

More recipes from the CIA >>