Farmers Market Salad With Spiced Goat Cheese Rounds
This is a wonderful summer salad with a slightly sweet, slightly tangy dressing that really lets the flavor of the fresh vegetables shine through! the best part is everything can be made ahead and it can easily be a main course or an all-in-one side dish for grilled meat, fish or poultry. It only takes a few minutes to assemble at serving time. Just add some warm bread and maybe fruit for desert and your out of the kitchen and enjoying the bbq just like your guests! this originally came from a 2004 issue of bon appetit magazine and can been modified based on what veggies are available.
Steps
To make the salad , steam the potatoes until just tender , about 10 minutes.
Transfer to plate.
Cool.
Steam the green beans and snap peas until crisptender , about 5 minutes.
Rinse under cold water.
Drain.
Pat dry with paper towels.
Do ahead potatoes , green beans and snap peas can be made 6 hours ahead.
Wrap separately in paper towels.
Place in resealable plastic bag.
Chill.
Do ahead tear rinsed and dried salad greens into bite size pieces and combine with basil in resealable plastic bag and chill.
Do ahead coarse chop red bell pepper and chill.
To make vinaigrette , mix first 7 ingredients in a glass jar with tight fitting screw top lid.
Tighten the lid and shake rapidly to mix.
Gradually add olive oil in several batches , shaking the sealed jar after each addition to create an emulsion.
Season with coarse salt and pepper.
Taste and adjust seasonings to balance do ahead can be made 1 day ahead.
Seal jar and chill.
Reshake before using.
To make the goat cheese ro.
Ingredients
new potato, green beans, sugar snap pea, mixed salad greens, fresh basil leaf, red bell pepper, tomatoes, black olives, red wine vinegar, shallot, fresh thyme, dijon mustard, kosher salt, black pepper, sugar, extra virgin olive oil, toasted sesame seeds, ground cumin, paprika, ground black pepper, soft fresh goat cheese