Whipped Goat Cheese Salad with Peaches, Basil and a warm Maple Bacon, Dijon Vinaigrette
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- Prep
- 25 min
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- Total
- 25 min
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- Serving
Whipped Goat Cheese Salad with Peaches, Basil and a warm Maple Bacon, Dijon Vinaigrette
Ingredients
- 4 Cups mixed greens
- 1 peach sliced
- 1 pint cherry tomatoes
- 1 bu basil, hand torn into bite sized pieces
- 3 Tbsp roasted, salted sunflower seeds
- 4 slices of bacon cut into Lardons and rendered until crisp
Dressing:
- 1 Tbsp reserved warm bacon fat
- 1 tsp dijon mustard
- 1 tsp maple syrup
- Salt & Pepper to taste
Whipped Ricotta:
- ¼ Cup Heavy Cream, whipped to stiff peaks
- 2 Tbsp Honey
- ¼ cup Sour Cream
- 4 oz Goat Cheese (room temperature)
- Zest of 1 lemon
Directions
- In a small bowl combine the goat cheese, sour cream, honey and lemon zest and mix until thoroughly combined. Add the whipped cream to the goat cheese mixture by folding it in gently to not loose the air.
- In a Mason Jar or another bowl combine the rendered bacon fat, maple syrup, Dijon mustard and salt and pepper to taste, shake the mason jar until thoroughly combined.
- In a large salad bowl combine the greens, peaches, basil, tomatoes, sunflower seeds and bacon. Toss together gently.
- Drizzle the warm bacon vinaigrette over the salad as you are gently tossing, until well dressed.
- Top with the whipped Goat Cheese.
In this recipe
Fresh Logs
Our master cheesemaker has established a perfectly-balanced recipe for Montchevre® fresh goat cheese logs, and each is made with full respect for traditional French cheese making techniques.
