20 March 2010

Herb Salad with Goat Cheese + Champagne Dijon Vinaigrette

There is something about the simplicity of this salad that I just adore. Fresh spring herbs lightly dressed in a champagne-dijon vinaigrette and then topped off with some crumbled goat cheese - what is not to love?! The fresh herbs make this salad absolutely wonderful. The simplicity of the ingredients lends you to really focus on the flavors of the fresh herbs and it is a perfect way to start (or end) a meal. Happy first day of SPRING!

Herb Salad with Goat Cheese & Champagne-Dijon Vinaigrette
(Adapted from Sunday Suppers)
Yield: 10 servings

Salad Greens for 10 people
4 Tbsp. of Each: Dill, Basil & Parsley
1 Tbsp. Dijon Mustard
1 Tbsp. Shallots, minced
1/4 C. Champagne Vinegar
3/4 C. Extra Virgin Olive Oil (use your best stuff)
Kosher Salt, to taste
Black Pepper, freshly ground, to taste
Goat Cheese, crumbled (for garnish)

In the bowl of a food processor (or a blender), combine the mustard, shallots, and vinegar. Pour the olive oil in a slow stream. The dressing should be thick and emulsified. Taste; add salt and pepper as needed. (This can be done ahead of time. Put the dressing in a sealed container and keep in the fridge until needed). Put the greens in a large bowl, scatter the fresh herbs on top and toss with the dressing (this makes a lot of dressing, so don't use it all). Serve immediately.


  1. mm that dressing sounds amazing. lovely post for the start of spring!

  2. You say goat cheese I say mmmmmmmm!

  3. Your recipes are amazing! This looks great.

  4. That salad sounds, and look amazing! I love simple salads. Thanks for sharing!

    I'm a new follower!

  5. This looks so delicious! Must try it out.......