Mixed Greens & Herb Salad with Crispy Goat Cheese and Pumpkin Seed Vinaigrette

Chef Michael Stahler

Bistro Zinc, www.bistrozinc.com, Lenox, MA

Mixed Greens & Herb Salad with Crispy Goat Cheese and Pumpkin Seed Vinaigrette

Ingredients:

  • 4 Tbsp pumpkin seeds (Styrian pumpkin seeds if available)
  • 4 sprigs each, parsley, chervil, tarragon (use leaves only)
  • 2 Tbsp chopped chives
  • 8 cups mixed greens
  • Salt and pepper

Method:

Heat oven to 375 degrees F and toast pumpkin seeds on a rimmed baking sheet for about 4 minutes, or until they begin to turn brown.

In a large bowl add the mixed greens, herbs, and toasted seeds and toss with the pumpkin seed vinaigrette. Season with a little salt and pepper.
Arrange salad and crispy goat cheese on plates. Drizzle with pumpkin seed oil. Serves 4.