2 T. + ½ c. extra virgin olive oil, divided
3 sprigs fresh thyme, chopped
2 4-ounce logs of FireFly Farms Fresh Goat Cheese, each cut into four ½ inch thick rounds
¾ c. panko breadcrumbs
½ t. coarse kosher salt
¼ t. fresh ground black pepper
zest of 1 lemon
1 t. shallot, minced
¼ c. fresh lemon juice, about 2 lemons
1/3 c. fresh English peas or frozen baby peas
1 c. fresh sugar snap peas, trimmed, stringed and cut in half diagonally
¼ c. fresh scallions, ½ inch sliced, diagonally
6 c. assorted baby greens to include arugula, oak leaf and red leaf, rinsed and dried
¼ c. pistachio nuts, toasted
¼ c. craisins, optional
Preheat oven to 450. In a small bowl, mix 2 T. olive oil with fresh thyme. Arrange goat cheese rounds on a flat dish. Pour oil mixture over cheese and set aside to marinate for a few minutes.
Meanwhile, cook English peas and snap peas in a pot of boiling, salted water for 2 minutes. Drain, then transfer to a bowl of ice water to cool. Peas and snap peas should be bright green. Drain and set aside.
In a medium bowl prepare the vinaigrette. Add shallot, lemon juice, lemon zest, salt and pepper to the bowl. Whisk in ½ c. olive oil. Set aside until ready to serve.
Goat cheese rounds with panko breadcrumbs, pressing gently so that crumbs adhere to the surface. Place cheese rounds on a lightly oiled baking sheet. Bake for 5 minutes until golden.
In a large bowl, add the greens, sugar snap peas, English peas and scallions, and pistachios. Toss with dressing, serve salad on 4 individual plates. Top each serving with 2 warm goat cheese rounds.
Weingut Sollner Gruner Veltliner “Danubio”
