Spring Salad with Grapes and Pistachio-Crusted Goat Cheese

This is fantastic salad. I will definitely be making this a lot this summer.

The only thing I did differently was use extra-virgin olive oil in the dressing rather than the canola oil that it called for. I think it probably made it a little sweeter of a dressing, but it was very very tasty, nonetheless.

Spring Salad with Grapes and Pistachio-Crusted Goat Cheese
Courtesy of Cooking Light



1/4 cup shelled dry-roasted pistachios, finely chopped
1/2 cup (4 ounces) goat cheese
1/4 cup Easy Herb Vinaigrette (recipe to follow)
1 (5-ounce) package gourmet salad greens or spring lettuce mix
1 cup seedless red grapes, halved
1/4 teaspoon freshly ground black pepper

Place pistachios in a shallow dish. Divide cheese into 12 equal portions, rolling to form 12 balls. Roll each ball in the pistachios until well coated. Set pistachio-crusted cheese balls aside.

Combine Easy Herb Vinaigrette and greens in a large mixing bowl, and toss gently to coat evenly. Divide greens mixture evenly among 4 salad plates. Top each serving with 1/4 cup grapes and 3 cheese balls. Sprinkle salads evenly with pepper, and serve immediately.

Easy Herb Vinaigrette

9 tablespoons white wine vinegar
1 1/2 tablespoons wildflower honey
1/2 teaspoon fine sea salt
1 cup oil (canola oil, olive oil, extra-virgin olive oil, whatever you prefer)
3 tablespoons chopped fresh basil
3 tablespoons minced fresh chives

Combine the first 3 ingredients in a medium bowl; slowly whisk in oil until combined. Stir in basil and chives. Store, covered, in refrigerator for up to 5 days.