Well, garden growth is still headed in the right direction. We are finishing up on the raspberry harvest, an eggplant has made an appearance, I underestimated the potential of my tomatoes (mere cages cannot hold these beasts. shout out to happy cat organics! his plants are looking great in my garden) and I was just munching on sweet peas from the vine.
- 10 oz / 1 pint / 2 cups raspberries
- 1 T shallots, finely diced
- 1/2 c extra virgin olive oil
- 1/3 c white wine vinegar
- 1/2 tsp stone ground mustard
- 2 T maple syrup
- 1 T lime juice, freshly squeezed
- 1 tsp lime zest
- 2 tsp thyme or tarragon
- 5 cups (16oz box) organic spinach, unless you are growing some
- 5 cups blueberries, fresh (use 4 cups in dressing)
- 1 shallot, thinly sliced
- 2 carrots, shredded
- 1 cup walnuts
- 1 small log (5-6oz) of goat cheese
- zest of one lime
- 6-8 sprigs of fresh thyme or tarragon, chopped (mirror the herb used in the dressing)
toss the spinach, 1 cup berries, shallot and carrots. mix the zest, herb and 2 T of walnuts (finely chop those) and roll the goat cheese to coat in the herb mixture. slice the goat cheese into discs. top the salad with the blueberry and raspberry dressing, walnuts and then the goat cheese. This might be best presented on individual plates.
this was a great salad with a surprising taste. I have served it several times with rave reviews.
Hi Phoebe, this is a lovely recipe! I work with Chavrie goat cheese and I will have to share this with all my goat cheese lovers.