Spring Mix Salad with Warm Almond-Crusted Goat Cheese and Balsamic Vinaigrette

By

Myra Goodman and her husband, Drew,
founded Earthbound Farm in their Carmel Valley,
California, backyard 23 years ago. Living on a
farm, Goodman developed a passion for cooking
with the healthiest, freshest and most flavorful
ingredients possible. That passion is reflected in
her beautiful and inspiring new cookbook, "Food to Live By: The Earthbound Farm Organic Cookbook."

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  • 4

Ingredients

  • Salad:
  • 4 ounces fresh goat cheese log, Montrachet-style
  • 2 tablespoons finely chopped toasted unsalted almonds
  • 5 ounces Earthbound Farm Spring Mix
  • 4 ounces Earthbound Farm apple slices
  • Salt
  • Freshly ground pepper
  • 3 ounces Earthbound Farm organic raisins
  • Sliced and toasted baguette
  • Balsamic Vinaigrette:
  • 1 teaspoon chopped shallot
  • 1 teaspoon dried thyme
  • 1/2 teaspoon sugar
  • 1/4 cup balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup canola oil

Preparation

Step 1

To prepare the vinaigrette, combine all ingredients in a jar and shake to mix

Preheat broiler.

Cut goat cheese into 4 rounds, approximately 1/2 inch thick and 2-3 inches in diameter.

Press chopped almonds into the top and bottom of each cheese round.

Place the cheese rounds on a baking sheet lined with aluminum foil or parch- ment paper. Broil for 1-3 minutes, or until they begin to brown, watching closely so they don’t burn.

While the cheese is heating, place greens and apples in a bowl and toss with1/4 cup mixed dressing and salt and pepper to taste. Place on 4 plates.

When the cheese is warm and the nuts are just beginning to brown, remove from the oven. Using a spatula, place a cheese round on the middle of each salad.

Sprinkle with raisins. Serve with toasted baguette slices.

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