Pistachio Crusted Goat Cheese Salad

Spring Greens, Pickled Red Onions, Dried Apricot, Fresh Strawberries, Shaved Almond, Citrus Thyme Vinaigrette

Yield: 6 Servings



2 Cups Pistachio, toasted, chopped
12 Ounces Laura Chenel Goat Cheese
1 Pound Spring Mixed Baby Greens
4 Ounces Dried Apricot, sliced thin
4 Ounces Shaved Almond, toasted
12 Each Strawberries, cleaned, quartered
As Needed Kosher Salt
As Needed Black Pepper, fresh ground
As Needed Citrus Thyme Vinaigrette
¼ Cup Pickled red Onion



Portion the goat cheese in 2-ounce balls.  Roll goat cheese in toasted pistachios.  Place crusted goat cheese balls on a parchment paper lined baking sheet.  Place into a 400-degree oven for 5 minutes.

In a large mixing bowl place salad greens, strawberries, shaved almond, and apricots.

Season the mixture with salt and pepper.  Add desired amount of vinaigrette.  Toss well and serve topped with crusted cheese ball and garnished with pickled onions.


Pickled Red Onions

2 Each Red Onions, cut in half then thinly sliced
¼ Cup Fresh Cilantro, packed, stems are ok
1 each Bay leaf
1 Teaspoon Black Peppercorn
½ Bunch Fresh Thyme
2 Each  Garlic Cloves, smashed
1 Tablespoon Kosher Salt
1 Tablespoon Granulated Sugar
Pinch Black Pepper, finely ground
5 Ounces Cabernet Vinegar or Red Wine Vinegar
½ Cup Red Wine, reduced by 2/3 (1 ½ cups reduced to ½ cup)



Place the cilantro, bay leaf, peppercorns, thyme and garlic in a sachet (cheese cloth).  Bring the salt, sugar, vinegar and reduced wine to a simmer.  Simmer for 3 – 5 minutes (no longer) Place the onions and sachet into a deep stainless steel pan and pour the simmering hot vinegar mixture over the onions. Place plastic film directly on the onions and lightly weight them down.  Cover the pan tightly and refrigerate overnight.  Store onions refrigerated in pickling liquid until ready to use


Citrus Thyme Vinaigrette

1 Each Garlic Clove
1 Tablespoon Italian Parsley, picked
1 Tablespoon Thyme, picked
1 Each Lemons, zested and juiced
1 Each Orange, zested, and juiced
1 Teaspoon Dijon Mustard
1 Tablespoon Red Wine Vinegar
1 Teaspoon Kosher Salt
1/2 Teaspoons Black Pepper, ground
2 Cups Olive Oil


In a Vitamix blender puree all ingredients except for olive oil.  Then slowly add the oil keeping the mixture emulsified.

Recipe courtesy of Peloton Culinary & Catering