After two fantastic (back to back) steak dinners Saturday and Sunday night, we are on a self-imposed health kick.
This simple salad is composed of wedges of boiled red skin potatoes, blanched green beans and diced tomato. I made a vinagrette with red wine vinegar, shallot, dijon mustard, olive oil and S&P. For the walnut studded goat cheese, I toasted the walnuts, put them in a plastic baggie, and crushed them down to a chunky consistency (using a soup can). I then sliced rounds of goat cheese (straight from refrigerator- so still chilled), rolled them into a ball shape, and then rolled the cheese in the ground nuts.
This heart-healthy salad was filled with fiber, and the toasted walnuts were a perfect counterpoint to the fresh vegetables and soft, tangy goat cheese. We could have easily crumbled the goat cheese and nuts over the top, but this presentation is another example of a simple dish elevated by an elegant garnish.