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Herb Salad with Goat Cheese Dressing and Preserved Lemon

Photo: Greg Dupree; Styling: Lindsey Ellis Beatty

Total time 12 mins

Serves 6


  • 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

How to Make It

  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.