I have not posted on the blog in a while and I am having a hard time finding the motivation to get back to posting. With everything going on in the world it seems so inconsequential to post about food recipes. But my Husband told me to stop over-thinking it and get back to the things I love (making food and taking pictures of it). Soooo…here we go!
Paul (my husband) helped me make homemade pasta with pesto cream sauce a couple weekends ago. We also made this Pistachio-crusted Goat cheese salad. Surprisingly, the only thing my family seemed to be thrilled about was this salad, which was the super easy part about dinner. I had this recipe in my recipe binder for the longest time. My mom cut it out of some magazine and I took it from her recipe binder years ago and just finally got around to making it. It was such a hit we have eaten it probably 4 or 5 times the last two weeks.
The hardest part about this was shelling all of the pistachios (RIP to my nails that chipped). So I recommend just paying a little extra money for the pre-shelled pistachios.
| Prep Time | 20 minutes |
| Servings |
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- 1/4 cup dry-roasted pistachios shelled and pulsed in food processor
- 4 oz goat cheese
- 1 cup seedless grapes sliced in halves
- 1 package spring greens lettuce mix
- 1/4 cup balsamic vinegar
- 2 tablespoons dijon mustard
- 3 tablespoons honey
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup extra virgin olive oil
Ingredients
Salad
Vinaigrette
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- Mix together the balsamic vinegar, dijon mustard, honey, sea salt, and pepper in a small bowl. Once combined, drizzle in the olive oil while constantly whisking. If mixture is not think enough add an additional tablespoon of olive oil. Set aside.
- Put chopped pistachios in a shallow dish. Divide goat cheese into 12 equal balls. Roll each ball in the pistachios until well coated. Set aside.
- Divide greens into four salad bowls and place three cheese balls and 1/4 cup grapes on each.
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