No Thyme To Cook House Salad (DF, GF, V)

No Thyme To Cook House Salad (DF, GF, V)

• Balsamic Fig Honey vinaigrette:

  • ⅓ C. EVOO

  • ⅓ C. Balsamic Vinegar

  • 3 Tbsp. fig jam

  • 1 Tbsp. honey

  • 1 Tbsp. chopped fresh shallots 

• 16 oz mixed greens 

• 1 ¼ C. toasted pecans

• 4 oz Chevre, crumbled (goat cheese)

• 15 oz can mandarin oranges, drained and reserved to use in dressing as needed

• Kosher salt and Freshly Ground Black Pepper to taste

PREP DAY:

• Drain Mandarin Oranges

• Make Dressing:  In a jar with a lid, combine ingredients for the vinaigrette and shake to emulsify. Adjust seasoning as needed.  Label and place in fridge.

• Toast Pecans, label, and place in Event bin.

• Sort through mixed greens and place in large bowl w/barely damp paper towel on top, cover in seran wrap, return to fridge.

• Measure out and Place crumbled goat cheese in a bowl; cover with saran wrap.

DAY OF:  Place salad plates in fridge to chill.

When ready to serve, set out salad plates, place a few mandarin oranges and a few toasted pecans on each plate.

Gently toss mixed greens with less vinaigrette than you think you’ll need.  Dressing should lightly coat leaves and not drench them.  Arrange lightly dressed greens on each plate.  Finish each plate with more mandarin oranges, more pecans, and some crumbled chevre.  Top with a drizzle of more of the dressing, a sprinkle of salt, and a crack of black pepper.

Serves 10