For the dressing
- 3 tablespoons (45 grams) white balsamic vinegar
- 1 tablespoon (20 grams) honey
- 1/2 tablespoon (7 grams) Dijon mustard
- 1/4 teaspoon kosher salt and a few turns of the pepper mill
- 1/3 cup olive oil (74 grams)
For the salad
- 2 cups lightly packed mixed greens
- 1 slightly rounded tablespoon dried cranberries
- 1 tablespoon toasted slivered or chopped almonds
- 2 tablespoons crumbled goat cheese*
- Optional: grilled chicken breast or another protein of choice
For the dressing: In a small bowl or jar, mix the vinegar, honey, mustard, salt and pepper. Whisk in the olive oil or place the lid on the jar and shake until the vinaigrette becomes thick and emulsified. The dressing may be made ahead and stored in the refrigerator where it will keep for a week or more.
For the salad: Toss the greens with a tablespoon or so of the vinaigrette. (I like just enough to lightly coat the greens without weighing them down.) Sprinkle the dried cranberries and toasted almonds over top, and then evenly distribute the goat cheese. If desired, you may top with a protein of your choice (3-4 ounces is a good amount) and an extra drizzle of the dressing.
- *You can buy goat cheese in a log (often a 4-ounce package) and crumble it. Generally speaking, the fresher the goat cheese, the creamier. As the cheese ages it becomes more crumbly and develops a stronger flavor. I often buy a variety of goat cheese called Chevre. It’s lightly tangy and very creamy. Its creaminess does make it harder to crumble on a salad. It’s easier to drop tiny globs….a bit messy but well worth it.
the fountain avenue kitchen https://fountainavenuekitchen.com/