1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon white balsamic vinegar
1/4 cup extra-virgin olive oil
Salt, to taste
1 five-ounce bag mixed greens, or a blend of baby spinach and arugula
4 ounces LaClare Farms Evalon aged goat cheese with fenugreek, sliced on a cheese peeler
4 small ripe peaches, cut into thin wedges
Ground fenugreek, to taste
- In a small bowl, whisk together Dijon, honey, and vinegar. Slowly dribble in olive oil while whisking vigorously to emulsify oil and vinegar. Salt to taste.
- In a large salad bowl, combine salad greens and toss in dressing, one tablespoon at a time until leaves are lightly coated. Toss in cheese and peaches right before serving.
- Divide salad between four plates and garnish with extra cheese and peaches. Sprinkle a pinch of ground fenugreek on top of each plated salad.
Serves four as a side salad.
- Salads, Cheese