Goat Cheese Salad with Sloe Dressing

Fruity, bold, and beautifully balanced.

Ingredients (serves 4)
4 Tbsp. vomFASS Aronia Sloe Balsamic Vinegar 
¾ cup vomFASS Don Carlos Extra Virgin Olive Oil (divided)
1 tsp. Dijon Mustard 
Salt and Pepper
Lettuce and Herbs of your choice
7 oz. mild goat cheese 

Directions
Mix Sloe Balsamic Vinegar with Aronia with mustard, salt, and pepper. 
Gradually add 5 Tablespoons Don Carlos Extra Virgin Olive oil until it is consistent. 
Cut the goat cheese into 8 slices (about 1/3-inch thick) and place on a lined baking tray; then drizzle the remaining Don Carlos Olive Oil over the goat cheese and sprinkle with thyme.
Bake the cheese at 425°F for about 5 minutes. 
Plate salad, placing cheese on greens.
Drizzle the dressing over your salad. 
This dressing is delicious with dandelion, sorrel, watercress, lamb's lettuce, curled endive, Batavia lettuce and oak leaf lettuces.

From Tribute to Table

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