Okanagan Green Salad with Fruit and Chèvre

Name: Okanagan Green Salad with Fruit and Chèvre
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 liters ounces mixed baby salad greens (about; 79 milliliters blueberries, rinsed; 59 milliliters fine dried bread crumbs; 170 grams log (about fresh chèvre (goat cheese); 1 teaspoon Dijon mustard; 118 milliliters fresh raw corn kernels (from 1 ear corn); 1 clove garlic, peeled and minced; 2 teaspoons herbes de Provence (see notes); 5 Blossoms from stems fresh lavender (see notes), rinsed; 1 nectarine, rinsed, pitted, and cut into 1/2-inch chunks; 7 Tbsps extra-virgin olive oil; 118 milliliters pine nuts; 79 milliliters raspberries, rinsed; 6 servings Salt and pepper; 59 milliliters white wine vinegar

Okanagan Green Salad with Fruit and Chèvre might be a good recipe to expand your side dish repertoire. One portion of this dish contains about 9g of protein, 31g of fat, and a total of 355 calories. This recipe serves 6. A mixture of blossoms from stems lavender, salt and pepper, raspberries, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

On a small rimmed plate, mix bread crumbs and 1 1/2 teaspoons herbes de Provence. Coat chvre log with 2 tablespoons olive oil, then gently roll the log in bread-crumb mixture.

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Herbes De Provence

Breadcrumbs

Olive Oil

Bread

Roll

Place on a baking sheet and bake in a 400 regular or convection oven until bread crumbs are golden, 10-12 minutes.

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Breadcrumbs

Equipment you will use

Baking Sheet

Oven

Let cool slightly.

Meanwhile, spread pine nuts in a small baking pan; toast in same oven until light golden, 3 to 5 minutes.

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Pine Nuts

Spread

Toast

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Baking Pan

Oven

Let cool.

Combine corn kernels with 1 cup water in a 1- to 1 1/2-quart pan over high heat; bring to a simmer and cook just until corn kernels are heated through, about 2 minutes.

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Corn Kernels

Water

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Frying Pan

Drain, rinse with cold water, and drain again.

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Water

In a large bowl, whisk remaining 5 tablespoons olive oil, vinegar, garlic, mustard, and remaining 1/2 teaspoon herbes de Provence until smoothly blended.

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Herbes De Provence

Olive Oil

Mustard