Ingredients

For dressing:
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon white balsamic vinegar
1/4 cup extra-virgin olive oil
Salt, to taste

For salad:
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

Directions

1. 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.
2. 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.
3. 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.

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Ingredients

2 tablespoons unsalted butter, melted and cooled
2 tablespoons lemon juice
1 tablespoon lemon zest
1 cup confectioners' sugar
1 1/2 tablespoons water

Directions

1. Combine all the ingredients in a small bowl and whisk until smooth.
2. To glaze the cake: set the cake on a wire rack over waxed paper and slowly drizzle the glaze over the cake.

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Ingredients

3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups sugar
1/2 cup unsalted butter, room temperature, plus more for greasing the pan
2 tablespoons lemon zest
3 large eggs
2 teaspoons vanilla extract
1 1/4 cups buttermilk
1/2 cup vegetable oil

Directions

1. Preheat the oven to 350ºF. Butter a 10-inch Bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the lemon zest, then beat in eggs, one at a time, until combined.
4. In a two-cup measuring cup, mix together the vanilla extract, buttermilk, and oil.
5. Add one third of the flour mixture to the butter mixture and beat gently until just combined. Then add half of the buttermilk mixture, beating until just combined. Repeat until you have used all of the dry and wet ingredients, ending with one final flour mixture addition. Beat until just combined and no streaks of flour remain.
6. Pour into the prepared pan and bake in the center of the oven for 50 to 55 minutes until a toothpick inserted in the middle of the cake comes out with just a few crumbs attached. Cool in the pan on a wire rack for 15 minutes, then invert the cake onto the wire rack to cool completely before glazing.

Makes one Bundt cake.

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