Spring Salad with Baby Greens, Herbs, Meyer Lemon, Almonds and Goat Cheese

Spring Salad with Baby Greens, Herbs, Meyer Lemon, Almonds and Goat Cheese

Ingredients

  • About 6 cups of washed baby greens like arugula and baby spinach, torn into bite-sized pieces
  • About 1/2 cup of fresh herbs - lemon thyme, lemon verbena, Thai basil, and Italian parsley - chopped
  • 1 Meyer lemon, zested
  • 1/4 cup chopped fresh chives or spring garlic
  • 1/4 cup chopped fresh scallions
  • 1/2 cup sliced toasted almonds
  • 4 ounces good goat cheese
  • Meyer Lemon and Honey Vinaigrette
  • 1 Meyer lemon, juiced
  • 1/3 cup good olive oil
  • 1 tablespoon honey, or to taste
  • Salt and pepper, to taste
  • Shake or whisk until completely emulsified. Taste and adjust sweetening or oil. Toss with the salad greens and serve immediately.

Directions

  1. Toss the greens, chopped herbs, lemon zest, and chives and scallions with the almonds. Add the vinaigrette. Divide the salad among four salad plates. Top each salad with a lump of cheese and serve.