This lovely yet simple salad never fails to impress. Prepare the goat cheese rounds up to 6 hours ahead of cooking, and then bake them just before serving; the warm cheese turns indulgently soft and creamy. If you like (or grapes aren't in season), substitute figs or peaches. You can also sprinkle some toasted walnuts on top for a bit of texture.
1 ½ Tbsp
white wine or champagne vinegar
mild honey (such as tupelo)
Freshly ground black pepper (to taste)
panko bread crumbs
log of fresh chevre (goat cheese) cut into 6 1-inch thick slices
Earthbound Farm Organic Spring Mix
mild honey (such as Tupelo)
Earthbound Farm Organic Red Seedless Grapes (divided into 6 clusters)
To make the vinaigrette, combine all of the ingredients (walnut oil, vinegar, honey, sea salt, ground pepper) in a small jar and seal the lid tightly. Shake vigorously to emulsify the dressing, then reserve at room temperature. The vinaigrette can be refrigerated for up to 1 month; for best flavor, return to room temperature before using.
Position a rack in the upper third of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking sheet.
Place the bread crumbs and walnuts in a small food processor or blender and pulse until the mixture is finely chopped. Transfer the mixture to a plate. Brush the cheese rounds with olive oil, then dip the rounds in the crumbs, coating all surfaces. Carefully transfer the chevre slices to the prepared pan. Bake until the cheese is soft, about 15 minutes.
Meanwhile, place the greens in a large bowl and add half of the Honey Vinaigrette. Toss to coat, adding more dressing as desired. Divide the greens among 6 plates. Transfer one piece of warm chevre to each salad and drizzle each round with some of the honey. Arrange a cluster of grapes on each plate. Serve immediately.