Courtesy of Moosewood Hollow

The classic French salad with a maple twist. Any leftover dressing can be used for any salad.

4 servings

INGREDIENTS:

5 packed cups of spring mix salad greens, washed and spun dry
8- 1/4" thick slices of chevre
1 Tbsp herbes du Provence

FOR THE DRESSING:
1 Tbsp lemon juice
1 tsp crushed garlic—about 1 large clove
1 tsp dijon mustard
1/2 tsp Maple Syrup
3 Tbsp olive oil
Salt and pepper

DIRECTIONS:

Preheat oven to 350°F.

Put spring mix in a medium salad bowl. Refrigerate until salad assembly.

Coat goat cheese slices with herbes du Provence. If crumbly press back into a 1.4" thick slice. Place on a small baking sheet and bake in preheated oven for 5 minutes until puffy and soft. While cheese is baking, make dressing.

Place lemon juice, garlic, dijon and Sweet Lavender in a small bowl. Whisk to mix. Gradually dribble in olive oil, whisking constantly, until an emulsion forms. Season with salt and pepper.

Dress greens in salad bowl and toss to mix. Use only enough dressing to coat the leaves. Divide greens among each of 4 salad plates and top each salad with two slices of warm goat cheese.

Finish salads with a grinding of fresh pepper. Serve immediately.