For the salad:
4 cups salad greens (arugula, kale, rapini, and/or spinach)
2 small green zebra heirloom tomatoes, quartered
1 small zucchini, thinly sliced
1 cup fresh peas, blanched
3 – 4 asparagus, thinly sliced
1 cup pea shoots
For the goat cheese:
4 oz. goat cheese
1 1/2 teaspoon finely minced mint
1 1/2 teaspoon finely minced dill
For the dressing:
1 shallot, roughly chopped
1 cup mint leaves
1/2 cup dill sprigs
1 clove garlic
1/2 cup Pompeian Organic Robust Extra Virgin Olive Oil
2 Tablespoons Pompeian Organic Red Wine Vinegar
1 teaspoon salt
- In a blender combine vinaigrette ingredients and blend for 3 minutes until completely smooth.
- Combine goat cheese and herbs in a bowl and mix until well combined. Place in the refrigerator.
- Arrange salad greens on a large platter. Top with remaining salad vegetables. Sprinkle with salt and pepper. Crumble herb goat cheese over salad.
- Serve with mint dill vinaigrette.