“Lay a Little Lovin’ on Me” Farmers’ Market Salad & Spicy Goat Cheese Medallions

By Jackie DeKnock  ,   

August 20, 2015

This salad is so deliciously interesting with a unique co-mingling of flavours. Everything is so fresh, it’s a winner!! He’ll love you for it!

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  • Yields: Makes 4 servings


Goat cheese medallions

2 teaspoons ground cumin

1 teaspoon paprika

1/2 teaspoon chile powder

1/2 teaspoon chopped fresh thyme (½ teaspoon dry thyme)

1/2 teaspoon basil

2 tablespoons toasted sesame seeds (lightly toast in a dry skillet)

1/4 teaspoon coarse kosher salt

1/4 teaspoon freshly ground black pepper

16 (1/2-inch-thick) medallions chilled soft fresh goat cheese


2 tablespoons apple cider vinegar (regular vinegar works too)

1 tablespoon shallot, finely diced

1 teaspoon Dijon mustard

1/2 teaspoon chopped fresh thyme (1/4 teaspoon dry)

1/2 teaspoon chopped fresh basil (1/4 teaspoon dry)

5 tablespoons extra-virgin olive oil

Sea salt, to taste

Freshly ground black pepper, to taste


1 pound baby new potatoes halved (pick your favourite colour)

1/2 pound green beans, trimmed*

1/2 pound asparagus, peeled, slice into 1-inch pieces

¼ cup carrots, peeled and thinly sliced

¼ cup cucumber, thinly sliced

8 cups mixed baby salad greens

1/3 cup fresh basil, coarsely, but gently chopped

12 ounces assorted cherry or grape tomatoes (pick your favourite colours)

1/2 cup black olives (Niçoise or Kalamata)

*Your call on the vegetables that you want to include, pick your favourites!


For goat cheese medallions:

Line baking sheet with parchment paper. Mix the first 8 ingredients in a shallow bowl. Gently press goat cheese medallions into the spice mixture to coat all sides. Place on baking sheet and refrigerate until ready to serve.

For vinaigrette:

Whisk first 5 ingredients in small bowl. Gradually whisk in olive oil. Season with salt and pepper.

For salad:

Steam potatoes until just tender, about 10 minutes 10 Minutes, allow to cool. Steam green beans until crisp-tender, about 5 minutes 5 Minutes. Rinse under cold water, drain and pat dry with paper towel. Peel and slice asparagus. Thinly slice carrots and cucumber. Combine greens and basil in large bowl, toss and dress with enough vinaigrette to coat lightly and then place on a large platter. In the same large bowl, mix potatoes, green beans, asparagus, carrots, cucumber with remaining dressing. Arrange potatoes and vegetables atop greens. Scatter tomatoes and olives over. Place goat cheese medallions atop to create your work of art...it really does look like edible art! Enjoy!

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