Herb Salad

Prep Time: 15 minutes
Number of Servings: 4

Ingredients:

1 1/2 – 2 cups (loosely packed) of a mixture of the following fresh herbs, torn or left whole:

• Flat-leaf (Italian) parsley leaves
• Basil leaves
• Mint leaves
• Dill fronds
• Tarragon leaves
• Cilantro leaves

Some extra greens:

• 1 cup of baby arugula
• 1 cup of curly endive (Frisee)
• ¼ cup chopped chives or spring onions

1 log (4-ounce/125 g) fresh goat cheese, cut into 8 thin disks
Olive oil
½ cup (125 mL) toasted hazelnuts, cooled

Garnish:

• Chopped hazelnuts
• Chopped chives or spring onions

Vinaigrette:

1 teaspoon (5 mL) Dijon mustard
1 shallot, very finely chopped
2 tablespoons (30 mL) Champagne vinegar
1 teaspoon (5 mL) honey
2 tablespoons (30 mL) hazelnut oil
3 tablespoons (45 mL) extra virgin olive oil
Kosher salt; freshly ground black pepper

Method:

1. Prepare all herbs and greens and place in a large salad bowl.
2. Preheat oven to 400 degrees F. Finely chop 1/4 cup of the toasted hazelnuts (reserve the remainder for garnish).  Prepare cheese by gently dabbing both sides of each disk with a little olive oil, and gently pressing some finely chopped hazelnuts into the cheese disks to coat both sides. Place on a lightly oiled baking sheet and bake just until heated …3 minutes.
3. Make vinaigrette: Combine mustard, shallot, vinegar, and honey in a small bowl.   Gradually drizzle in both oils, whisking until thick.   Season to taste.
4. As soon as the cheese has been taken from the oven, toss the salad with the dressing; Divide salad among 4 plates; top with two disks of cheese;  Generously garnish with chopped hazelnuts and extra herbs.

 Happy Spring!