Spring Salad with Grapes and Pistachio- Crusted Goat Cheese with Easy Herb Vinaigrette

By t1bishop

Sure, you could simplify this by just topping the salad with crumbled goat cheese and chopped pistachios. But our method ensures that each grassy, creamy bite of cheese contrasts with the
salty, crunchy nuts. Serve with pasta or chicken

Ingredients

• 11 / cup shelled dry-roasted pistachios.
• finely chopped
• 1/2 cup (4 ounces) goat cheese
• 1/4 cup Easy Herb Vinaigrette (recipe below)
• 1 (5-ounce) package gourmet salad
• greens or spring lettuce mix
• 1 cup seedless red grapes, halved
• 1/4 teaspoon freshly ground black
• pepper
• Easy Herb Vinaigrette
• This recipe makes plenty of dressing to keep on hand so having a salad with dinner any night of the week is effortless
• 9 tablespoons white wine vinegar
• 1/2 tablespoons wildflower honey
• 2 teaspoon fine sea salt
• 1 cup canola oil
• 3 tablespoons chopped fresh basil
• 3 tablespoons minced fresh chives

Details

Servings 4

Preparation

Step 1

1. Place pistachios in a shallow dish.
Divide cheese into 12 equal portions,
rolling to form 12 balls. Roll each ball
in the pistachios until well coated. Set
pistachio-crusted cheese balls aside.
2. Combine Easy Herb Vinaigrette and greens in a large mixing bowl, and toss
gently to coat evenly. Divide greens
mixture evenly among 4 salad plates.
Top each serving with 1/4 cup grapes and
3 cheese balls. Sprinkle salads evenly
with pepper, and serve immediately