Pansy And Fresh Herb-Crusted Goat Cheese Garden Salad

 

Pansy & Fresh Herb-Crusted Goat Cheese Garden Salad

This pansy and fresh herb– crusted goat cheese log bursts with fresh and slightly spicy green flavours. It adds a beautiful creamy topping to a fresh seasonal salad. Garnish salad with additional pansy flowers for a pretty and edible summery presentation.
Ingredients:
12 organic pansy flowers, roughly chopped
1 tbsp (15 mL) Italian flat-leaf parsley, finely chopped
1 tbsp (15 mL) chives, finely chopped
1 tbsp (15 mL) fresh mint, finely chopped
Zest of 1 lemon
8-oz (225-g) log softened unripened goat milk cheese
Lemon Vinaigrette:
1/3 cup (80 mL) extra virgin olive oil
3 tbsp (45 mL) fresh lemon juice
1/2 tsp (2 mL) grainy Dijon mustard
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) ground pepper
Remaining flower and herb mix (from Step 1)
Salad
6 cups (1.5 L) spring salad mix
3 radishes, thinly sliced
5 stalks of asparagus, woody ends removed and thinly sliced diagonally
1/3 cup (80 mL) red onion, thinly sliced
12 organic pansies

Directions:
For the goat cheese, mix together flowers, herbs and lemon zest. Spread the mixture out evenly on a plate. Roll cheese log in flower and herb mixture pressing gently until well-coated. Reserve remaining flower and herb mixture left on the plate for vinaigrette. Wrap and refrigerate cheese log until ready to serve.

To make vinaigrette, whisk together all ingredients except for the flower and herb mixture until creamy. Add flower and herb mixture and stir to mix.

In a large bowl, add in spring mix, radishes, asparagus slices and red onions. Toss with dressing and divide among four plates.

Cut goat cheese log into eight round slices and top each salad with two slices. Garnish each salad with pansies.
Serves 4