ncr: farmer's market salad with spiced goat cheese rounds

even though i am occasionally eating meat again, i feel like my heart and soul will always be vegetarian (shh, don't tell my friends i think i may return to vegetarianism sooner than later). i've wanted to join in the no croutons required event since it first started but kept missing it. and now i'm only one day away from the deadline, but i was determined to come up with something!!



this month, holler from tinned tomatoes is hosting a cheese salad theme for ncr. yumm, almost everything tastes better with cheese! one of my favorite starters at one of my favorite neighborhood restaurants is a simple bistro salad with warm goat cheese. i usually don't follow recipes for salads because they are so easy to compose with almost any ingredient, but i searched around epicurious and found something similar to that favorite, but with a seasoned twist.

i adapted the recipe to what we had on hand and my preference for roasted potatoes. the goat cheese rounds were excellent. i'd love to try this again later in the season with different produce. if you try this salad, i'm sure you won't be disappointed! the recipe reads long, but it is really quite simple and easy to compose. if you want something quicker, you can steam the potatoes instead.



farmer's market salad with spiced goat cheese rounds: serves 2
adapted from bon appétit (august 2007)

for goat cheese rounds:
1 tb sesame seeds
1 tsp cumin
3/4 tsp paprika
1/2 tsp finely chopped fresh thyme
salt + pepper
4 oz log plain goat cheese, cut into slices

vinaigrette:
1 tb red wine vinegar
1/2 shallot, minced
1/2 tsp chopped fresh thyme
1/2 tsp dijon mustard
2 1/2 tb olive oil
salt + pepper

salad:
1/2 lb baby new potatoes
1/2 lb green beans
4 oz mixed salad greens
4 roma tomatoes, sliced (because we're out of season, would have preferred grape)
4 radishes, thinly sliced
handful baby carrots
handful olives
olive oil
salt + pepper

1. preheat oven to 375F. quarter the potatoes and toss with olive oil, salt and pepper. place on baking sheet and roast until crisp and tender, about 1 hour.

2. meanwhile, make goat cheese rounds. mix all spices in bowl and dip cut sides of goat cheese into spice mixture. chill until ready to serve, but bring back to room temperature.

3. make the vinaigrette. whisk first four ingredients in small bowl, gradually whisk in olive oil. season with salt and pepper.

4. when potatoes are almost done, steam green beans until bright green and rinse under cold water. slice radishes and carrots if necessary. place greens in bowl, add green beans, radishes, carrots, tomatoes, olives, and potatoes. spoon vinaigrette on top and then surround with goat cheese rounds.