salad with goat cheese + bitter honey vinaigrette
Fresh fruit (which can be changed seasonally) along with creamy goat cheese crusted in toasted sesame seeds pair nicely with the slightly sharp bite of the bitters vinaigrette.
1/4 cup sesame seeds
1 1/2 tablespoons honey
1 1/2 tablespoons white wine vinegar
2 teaspoons aromatic bitters
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup extra virgin olive oil
8 ounces goat cheese, slightly softened
1 large bunch mixed greens
1/2 pint fresh blueberries, or other seasonal fruit
- Place sesame seeds in a dry sauté pan and lightly toast over low heat. Stir seeds as they toast, and watch carefully as to not let them burn (when you start to just smell them, they should be done). Transfer to a shallow bowl and set aside.
- Make vinaigrette. In a small bowl, combine honey, vinegar, and bitters. Season with salt and pepper. Slowly stream in olive oil, whisking to emulsify. Taste for flavor and adjust as desired. Set aside.
- Using a small scoop or melon baller, form goat cheese into 1-inch round balls (you should have about 12 balls once finished). Roll each ball in cooled sesame seeds, coating each ball completely.
- Toss greens with vinaigrette and place in a large serving bowl. Season with salt and pepper. Scatter top with blueberries and add goat cheese balls. Serve immediately.