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Recipe from the Wyllie Fox Farm Kitchen
- ¼ cup fine dried bread crumbs
- 2 tsp herbes de provence (thyme, rosemary, marjoram & lavender)
- 1 log (6 oz.) fresh chèvre (goat cheese)
- 7 tbsp olive oil
- ½ cup pine nuts
- fresh raw corn kernels from 1 ear white corn
- ¼ cup white wine vinegar
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- salt & pepper, to taste
- 8 oz. mixed baby salad greens (approx. 8 cups), rinsed & patted dry
- 1 nectarine, rinsed, pitted & cut into ½ inch chunks
- 1/3 cup fresh raspberries
- 1/3 cup fresh blueberries
Preheat oven to 400. On a small plate, mix the bread crumbs with 1 ½ tsp herbes de provence. Coat the chèvre log with 2 tbsp olive oil, then gently roll in the bread crumb mixture. Place on a baking sheet and bake for 10-12 minutes or until the bread crumbs are golden. Remove & lot cool slightly.
Meanwhile, spread the pine nuts in a baking dish & toast in the same oven until light golden, 3-5 minutes. Let cool.
Combine corn kernels with 1 cup water in a saucepan over high heat; bring to a boil and cook for 2 minutes, then drain & rinse under cold water & drain again.
Whisk 5 tbsp olive oil, vinegar, garlic, mustard & ½ tsp herbes de provence until smooth. Season with salt & pepper to taste.
Toss salad greens, corn, fruit & half the pine nuts with the dressing. Divide among salad plates. Cut chèvre log into ½ inch slices & divide among plates. Top with remaining pine nuts.
Serves 4 to 6