See Also: Cooking Club · Salads
Baby Greens with Cheese and Honey
From Dorothy McNett's recipes at www.dorothymcnett.com. This is fabulous, using the finest ingredients. Sit back and let the rest of the world pass on by! For best enjoyment, this salad needs to be "plated" on individual salad plates. This is not suitable as a tossed salad.
fresh organic baby greens (local, of course!)
fresh goat cheese
Fig and Ginger Jam (Stonewall Kitchens), or Roasted Garlic Onion Jam, etc...
spiced pecans (Jeffrey's)
creamy local honey (honey in the comb, etc.)
1 teaspoon hemp or sesame seeds
drizzles of extra virgin olive oil
sprinkles of black sea salt, as desired
Wash and spin dry the greens and arrange on individual salad plates. Dollop on several small rounds of the fresh chevre. Dollop on about 1 teaspoon of the jam, just off the side of the chevre. Toss on some spiced pecans. Spoon about 1-2 teaspoons of the creamy honey off to the side of the greens near the rim of the salad plate. Sprinkle the greens with the hemp seeds, and now drizzle the whole salad with a little of your finest extra virgin olive oil. To enjoy the special flavors of this salad, take a bite of the greens. Next take a little cheese and dip it into the honey and then eat, followed with a pecan. Use the jam as a balancing act for your taste buds...no need to have any vinegars with this salad!
Recipe created 2008-02-06.
