Herb Salad with Goat Cheese Dressing and Preserved Lemon

Coastal Living
Herb Salad with Goat Cheese Dressing and Preserved Lemon imageRecipe

Photo: Greg Dupree; Styling: Lindsey Ellis Beatty

Serves 6


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2 ounces goat cheese, crumbled, softened (about 1/2 cup)
1/4 cup whole buttermilk
2 tablespoons chopped fresh chives (about 2 oz.)
2 tablespoons olive oil
1 1/2 tablespoons honey
1 tablespoon water
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
5 ounces mixed baby greens
1 head radicchio (about 5 oz.), chopped
1/4 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup loosely packed fresh mint leaves, torn
3 tablespoons chopped preserved lemon (from 1/2 preserved lemon), seeds removed
1/4 cup toasted pine nuts


12 Minutes
Total: 12 Minutes

1. Whisk together goat cheese, buttermilk, chives, oil, honey, water, salt, and pepper in a small bowl until smooth.

2. Toss together baby greens, radicchio, parsley, and mint in a large bowl. Drizzle with 1/2 cup dressing, tossing well to combine. Divide salad evenly among 6 plates, and top with preserved lemon and pine nuts. Serve with remaining dressing.

Created date

November 2016