Sure, you could simplify this by just topping the salad with crumbled goat cheese and chopped pistachios. But our method ensures that each grassy, creamy bite of cheese contrasts with the salty, crunchy nuts. Serve with pasta or chicken.
Cooking Light APRIL 2010
1. 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.
2. 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.
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