Baby Lettuce Greens with Blueberry Vinaigrette and Hazelnut Goat Cheese
Recipe from The Food Channel

Capture the bountiful flavors of the late spring garden with this light and delicious salad blend of gourmet mesclun salad greens topped with tangy sweet fresh blueberry vinaigrette and coins of hazelnut herb crusted goat cheese.


Baby Lettuce Greens with Blueberry Vinaigrette and Hazelnut Goat Cheese

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Servings: Serves 6
Prep Time: 20 mins
Related Categories: Green Salad
 
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Ingredients
  • 1/4  cup
    hazelnuts, toasted, minced
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  • 2 1/2  teaspoons
    flat leaf parsley, fresh, minced, divided
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  • 1/2  teaspoon
    thyme, fresh, minced, divided
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  • 1/2  teaspoon
    kosher salt
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  • 1/2  teaspoon
    black pepper
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  • 1 
    log (4 ounces) fresh goat cheese
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  • 1/2  cup
    tarragon vinegar
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  • 1/4  cup
    blueberry preserves
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  • 1/4  cup
    shallots, fresh, minced
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  • 1/2  cup
    olive oil
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  • 3/4  cup
    blueberries, fresh, divided
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  • 12  cups
    mesclun mix, trimmed (baby salad greens), loosely packed
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  • 1/2  cup
    red onion, fresh, slivered
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Directions
1.
Combine hazelnuts, 2 teaspoons parsley, 1 teaspoon thyme, kosher salt and black pepper in shallow bowl and stir to blend.
2.
Roll goat cheese log in nut mixture to evenly coat. Let sit for 15 minutes at room temperature to soften; slice log into 1/2-inch thick "coins".
3.
To prepare vinaigrette: combine vinegar, preserves, shallots and 1/2 teaspoon each parsley and thyme in bowl. Slowly whisk in olive oil. Add 1/4 cup blueberries. Reserve.
4.
Arrange baby greens evenly on plates; top each evenly with red onions, blueberries and hazelnut goat cheese "coins". Spoon vinaigrette, as needed, over each salad.

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