Ingredients to Serve-6
6 oz goat cheese
2 tbs crushed pistachio nuts
2 cup wild greens - mustard greens dandelion greens, frisse, tatsoi, red oak leaf, etc.
2 tbs tarrogon ( picked)
2 tbs chervil (picked)
2 tbs chive (snipped)
1 tbs basil (picked)
1 tbs mint (picked)
1/2 cup grape seed oil
1/4 cup champagne vinegar
1/2 tsp salt
1/2 tsp black pepper
To prepare the goat cheese: Cut the log of cheese into 6 small medallions. Pack the pistachio nuts on the medallions carefully so as not to crumble the cheese. Chill the prepared goat cheese for 1/2 hour. When ready to use bake the goat cheese in a 350 degree oven for 5 minutes, toasting the nuts.
To prepare the salad: Toss the greens and herbs. Whisk the grape seed oil and champagne together with salt and pepper. Toss the vinaigrette into the greens and portion into 6 plates. Serve a medallion of goat cheese on top of each bed greens.