With Orange & Herb Marinated Goat Cheese & Raspberry Walnut Vinaigrette
The Goddesses will herald the vernal equinox with renewed hope, a happier outlook and a lighter meal option. Thoughts of warmer weather signal the time of year when we want to eat lighter and feel a little spring in our step again.
The Gourmet Goddess has created a beautiful salad with a delightful combination of tasty elements. The flavors bounce playfully on your palette, pleasing your taste buds and give you a lighter, buoyant feeling.
Spring Salad is composed with care, marinate the goat cheese, grill the chicken and prepare the dressing ahead and then carefully arrange the ingredients on the plate. Looks are important - if the constituents look garbled, the meal loses its appeal.
Elegant in its simplicity, yet complex in its layered flavors, this meal is perfect for lunch or dinner. Spring Salad makes a beautiful presentation for the Easter dinner table as well.
The marinated goat cheese, grilled chicken and vinaigrette are all prepared a day ahead, soassembling the salad is quick and easy.
Always Stay in Touch with Your Inner Goddess!
Ingredients for Orange Herb Marinated Goat Cheese
1 - 11 ounce log of Goat Cheese
3/4 cup good quality Olive Oil
1 tablespoon Herbs de Provence
Zest of 1 fresh Orange
Ingredients for Raspberry Walnut Dressing
1/2 cup good quality Raspberry Preserves
1/2 cup Walnut Oil
3 tablespoons Raspberry Wine Vinegar
1 teaspoon Dijon Mustard
1 teaspoon Salt
1/2 teaspoon Pepper
Ingredients for Salad
1 head Living Butter Lettuce
1 1/2 cups Baby Spinach
2 Grilled Chicken Breasts Sliced or 1 - 1 1/2 bags Perdue Shortcuts Carved Grilled Chicken
1/4 cup Candied Walnuts
1/4 cup Candied Pecans
1/2 cup Dried Sweetened Cranberries
1 - 15 ounce can Del Monte Mandarin Oranges in Light Syrup, drained
1 - 12 ounce jar Marinated Artichoke Hearts drained
Topped with the prepared goat cheese and vinaigrette - see above
Spring Salad Instructions
Marinated Goat Cheese
Prepare Marinated Goat Cheese a day ahead
Cut goat cheese into slices and place in a plastic container
Combine oil, herbs and orange zest whisking thoroughly and pour over cheese
Cover and refrigerate overnight
Grill chicken and refrigerate overnight
Raspberry Walnut Vinaigrette
Combine raspberry preserves, walnut oil, raspberry wine vinegar, salt and pepper and refrigerate overnight
Assembling the Salad
Wash, dry, and chill lettuce and spinach ahead
Drain and crumble goat cheese into course pieces
Drain artichoke hearts
Cut butter lettuce to line plate or bowl
Layer on spinach, allowing ruffle of butter lettuce to show on the perimeter of plate or bowl
Top with chicken, cranberries, candied walnuts and pecans, mandarin oranges, artichokes and marinated goat cheese
Pour vinaigrette over the top, reserving extra for those who like additional dressing