Wyllie Fox Farm Recipe-Summer Salad with Fruit & Chèvre

Summer Salad with Fruit & Chèvre

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 4-6