Farmers' Market Salad with Spiced Goat Cheese Rounds
A fresh and elegant salad featuring spice-crusted goat cheese rounds paired with steamed baby potatoes, crisp green beans, mixed greens, and colorful tomatoes, all dressed in a herb-infused vinaigrette.
Ingredients
- •2 tablespoons sesame seeds
- •2 teaspoons ground cumin
- •1½ teaspoons paprika
- •1 teaspoon finely chopped fresh thyme
- •¼ teaspoon coarse kosher salt
- •⅛ teaspoon ground black pepper
- •16 rounds goat cheese
- •2 tablespoons red wine vinegar
- •1 whole shallot
- •1 teaspoon chopped fresh thyme
- •1 teaspoon Dijon mustard
- •5 tablespoons extra-virgin olive oil
- •1 pinch coarse kosher salt
- •1 pound baby new potatoes
- •1 pound green beans
- •8 cups mixed salad greens
- •⅓ cup fresh basil leaves
- •12 ounces assorted small tomatoes
- •½ cup black olives
Cooking Instructions
- 1.
Line baking sheet with waxed paper or parchment paper. Mix first 6 ingredients in shallow bowl. Dip cut sides of goat cheese rounds into spice mixture to coat. Place on prepared baking sheet. Chill until ready to serve. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
15 min
- 2.
Whisk first 4 ingredients in small bowl. Gradually whisk in olive oil. Season with coarse salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Rewhisk before using.
5 min
- 3.
Steam potatoes until just tender, about 10 minutes. Transfer to plate; cool. Steam green beans until crisp-tender, about 5 minutes. Rinse under cold water; drain. Pat dry with paper towels. DO AHEAD Potatoes and green beans can be made 6 hours ahead. Wrap separately in paper towels. Place in resealable plastic bag; chill.
20 min
- 4.
Combine greens and basil in large bowl. Add enough vinaigrette to coat lightly; toss. Arrange on large platter. Add potatoes and green beans to same large bowl; add remaining dressing and toss. Arrange potatoes and beans atop greens. Scatter tomatoes and olives over. Surround with goat cheese rounds.
10 min
