Peanut and Blueberry Salad with Chèvre
Ingredients
6 (¾" thick) slices
chèvre goat cheese (from a 10.5 oz. log)
2 tbsp. plus ½ tsp.
Kowalski's Pure Honey, warmed
2 tbsp.
finely chopped Kowalski's Honey Roasted Peanuts
5 oz.
mixed baby greens
1 cup
fresh blueberries
2 tbsp.
finely chopped green onions
2 tbsp.
white balsamic vinegar
2 tbsp.
Kowalski's Extra Virgin Olive Oil
Directions
- Preheat oven to 375°.
- Place goat cheese rounds on a parchment-lined baking sheet.
- Brush cheese with 2 tbsp. honey; sprinkle with chopped peanuts.
- Bake in preheated oven until cheese begins to soften (about 5 min.).
- Divide greens, blueberries and green onion evenly among 6 salad plates.
- In a small mixing bowl, combine vinegar, oil and remaining honey; drizzle over each salad.
- Place one baked cheese round on each salad; serve immediately.
