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


  1. In a blender combine vinaigrette ingredients and blend for 3 minutes until completely smooth.
  2. Combine goat cheese and herbs in a bowl and mix until well combined. Place in the refrigerator.
  3. Arrange salad greens on a large platter. Top with remaining salad vegetables. Sprinkle with salt and pepper. Crumble herb goat cheese over salad.
  4. Serve with mint dill vinaigrette.