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Ingredients
- Goat Cheese Rounds
- 2 Tbsp sesame seeds
- 2 tsp ground cumin
- 1 1/2 tsp paprika
- 1 tsp finely chopped fresh thyme
- 1/4 tsp coarse kosher salt
- 1/8 tsp ground black pepper
- 16 1/3-inch-thick rounds chilled soft fresh goat cheese (from one 11-oz log)
- Vinaigrette
- 2 Tbsp red wine vinegar
- 1 shallot, minced
- 1 tsp chopped fresh thyme
- 1 tsp Dijon mustard
- 5 Tbsp extra-virgin olive oil
- Coarse kosher salt
- Salad
- 1 lb baby new potatoes (such as Dutch yellow baby potatoes), halved
- 1 lb green beans (or mix of green and yellow), trimmed
- 8 cups (loosely packed) mixed salad greens
- 1/3 cup (packed) small fresh basil leaves
- 12 oz assorted small tomatoes (such as cherry, grape, and teardrop; preferably mix of red and yellow)
- 1/2 cup black olives (such as Nicoise)
Details
Preparation
Step 1
For Goat Cheese Rounds:
Line baking sheet with waxed paper or parchment paper. Mix first 6 ingredients in shallow bowl. Cip cut sides of goat cheese rounds into spice mixture to coat. Place on prepared baking sheet. chill until ready to serve.
Do ahead: Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
For Vinaigrette:
Whisk first 4 ingredients in small bowl. Gradually whisk in olive oil. Season with coarse salt and pepper.
Do ahead: Can be made 1 day ahead. Cover and refrigerate. Rewhisk before using.
For Salad:
Steam potatoes until just tender, about 10 minutes. Transfer to plate; cook. Steam green beans until crisp-tender, about 5 minutes. Rinse under cold water; drain. Pat dry with paper towels.
Do ahead: Potatoes and green beans can be made 6 hours ahead. Wrap separately in paper towels. Place in resealable plastic bag; chill.
Combine greens and basil in large bowl. Add enough vinaigrette to coat lightly; toss. Arrange on large platter. Add potatoes and green beans to same large bowl; add remaining dressing and toss. arrange potatoes and beans atop greens. Scatter tomatoes and olives over. Surround with goat cheese rounds.
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