Last night's dinner - so good!
Five-Minute Salad with Goat Cheese, Herbs, and Mixed Greens (from Quick and Fresh magazine):
12 ounces mixed salad greens
3 tablespoons oil, olive
2 tablespoons vinegar, balsamic
½ teaspoon mustard, Dijon
1 ½ cups tomatoes, cherry
1 cup cannellini beans (white kidney beans), drained and rinsed
4 ounces cheese, goat, crumbled
2 tablespoons basil leaves, fresh, torn, or 1 tsp dried
Place greens in large bowl. In small bowl, whisk oil, vinegar, and mustard. Season with salt and pepper. Drizzle the dressing over greens and toss.
Divide the greens among 4 plates, top each with some tomatoes, beans, and goat cheese. Sprinkle with the basil and serve.
We added two extras - candied walnuts (recipe below) and Mark fried up some chicken thighs with butter, minced ginger, minced garlic, paprika and cayenne.
Pile it all up and it made a fantastic dinner salad!
⅓ cup sugar, granulated
2 ½ tablespoons sugar, brown
½ teaspoon salt
½ teaspoon cinnamon
1 pinch cayenne
1 large egg white, at room temperature
½ pound walnut halves
Heat oven to 300F.
In small bowl, mix both sugars with salt, cinnamon, and cayenne. In large bowl, whisk egg white until frothy. Whisk in 1 tbsp. water until combined.
Add walnuts and stir to coat. Sprinkle on sugar mixture and stir to distribute evenly.
Line rimmed baking sheet with nonstick baking mat or parchment. Spread sugared nuts evenly. Bake for 15 minutes, stir and continue baking another 15.
They'll keep for 2 weeks in an airtight container.