Get ready for spring with my favorite herb salad dressing paired with a simple salad of mixed spring greens, sliced grapes, and goat cheese coated in chopped pistachios.
These days you can adopt just about anything: an animal at the zoo, a stretch of road on the highway, and now your very own olive oil tree! Pomora offers the opportunity to adopt an olive tree from Italy and in return receive the olive oil from that tree throughout the year. They work with two independent growers, one in Sicily and the other in Campania, giving them a direct route to the market dominated by the big wholesalers. This ensures that their businesses are sustainable and that they can continue to produce amazing olive oils.
I was lucky enough to get a pack of their olive oils to try out for myself. The first thing I made with it was homemade focaccia using my sourdough starter (and regrettably did not photograph). I particularly enjoyed dipping the bread in a mixture of the olive oil, balsamic vinegar, and herbs. After that I made the usual for when I want to truly appreciate a good olive oil – salad. I more often make my own salad dressings than buy them so this was the perfect opportunity to make one of my favorite herb dressings paired with a simple salad made of mixed spring greens, sliced grapes, and goat cheese coated in chopped pistachios.
One year ago: Double Chocolate Chip Cookies
Three years ago: Chicken Pad Thai
SPRING SALAD WITH GRAPES AND PISTACHIO-CRUSTED GOAT CHEESE
Serves 4 as a side salad
1/4 cup shelled dry-roasted pistachios, finely chopped
1/2 cup (4 oz.) goat cheese
1 (5 oz.) package spring greens
1 cup seedless red grapes, halved
2/3 cup Pomora extra virgin olive oil
1/4 cup white balsamic vinegar (regular works too)
2 Tbsp red wine vinegar
1 tsp brown sugar
1 tsp fresh thyme
1/2 tsp Dijon mustard
1 clove garlic, minced
Salt and pepper, to taste
- Place pistachios in a shallow dish, divide cheese into 16 equal portions, rollings to form 16 balls. Roll each in the pistachios until well coated. Set aside.
- In a jar with a lid (or small bowl), combine all the dressing ingredients. Cover and shake well (or whisk until combined). Taste and season with salt and pepper if needed.
- Divide greens evenly among 4 salad plates. Top each with dressing, 1/4 cup of grapes, and 4 cheese balls.
Source: Salad adapted slightly from Cooking Light, April 2010. Dressing adapted from my Strawberry, Rhubarb & Pear Salad.
Disclosure: I was provided with complimentary olive oil from Pomora. I was not otherwise compensated for this post and all thoughts and opinions are my own.
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