Welcome back to Patch’s Tavern, as we continue our count down with 10 Great Salads.
This salad is wonderful and would be great for a dinner party. I have made this salad a couple of times now, and it does not disappoint! Creamy goat cheese and a vinaigrette dressing on greens have a natural affinity for each other. Both the taste and presentation of this salad makes it very versatile that works perfectly as a first course, side dish or entrée for entertaining at a dinner party, or a great salad for lunch.
This salad is a great template for creativity by mixing and matching different fruits (grapes, fresh figs, etc.) and nuts. If pistachios are not your favorite, substitute with chopped toasted pecans, hazelnuts, or walnuts. Red and golden beets or roasted yellow pepper work very well with goat cheese. Try topping the salad with shredded chicken, making it into an entrée salad. Another fun ingredient is to top the salad with dried cranberries for a little extra sweetness.
I recommend making the dressing the night before to allow the flavors to blend. This salad will be a big hit with your family and friends.
Happy cooking and eating!
For the Salad:
- 1 (5-ounce) package gourmet salad greens or spring lettuce mix
- 2 oranges, peeled, sectioned, and cut into small pieces
- 5 ounces goat cheese
- 1/2 cup toasted pistachio nuts, coarsely chopped.
For the Dressing:
- 1 tablespoon Dijon mustard
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 1/4 teaspoon freshly ground black pepper
- Salt to taste
To make the salad, tear the greens into bite-size pieces and place in a large salad bowl. Add the oranges and toss.
To make the dressing, combine the mustard and balsamic vinegar in a small bowl. Slowly whisk in the olive oil until thick. Season with pepper. Salt to taste (optional).
Pour the dressing over the salad and gently toss. Sprinkle the goat cheese and pistachio nuts over the greens and toss again and serve immediately. Some bread and even a glass of wine would fit in nicely. Enjoy.