Goat Cheese Herb Salad

Spring and summer are perfect seasons for goat cheese. Not only is the lemony tartness of fresh goat cheese refreshing in summer heat, but cheeses, just like fruits and vegetables, have ideal seasons based on temperature, day length, and rain. And it’s not coincidence. Great cheese is made from great milk, and great goat milk depends on grass. Since early March, when grass breaks through the ground, goats can return to grazing. So in early spring, seasonal goat cheeses are in peak season, and will be through summer and into the early part of winter.

* 4 oz fresh goat cheese, chilled and crumbled
* 1 T Chives, chopped in ¼ inch lengths
* 2 T Chervil or fresh parsley, chopped fine
* 1 T Fresh tarragon leaves, chopped fine
* 1 head Curly green lettuce

2 T Olive Oil
1 t Mustard
2 t Sherry vinegar
1 T Shallots, minced very fine
Salt to taste

*Ingredients available at your neighborhood Greenmarket

1. Chop chives, tarragon, chervil and parsley.
2. Wash and tear lettuce. Toss with herbs.
3. Make vinaigrette by combining mustard, vinegar, salt, and minced shallots. Drizzle oil in a steady stream while whisking to emulsify.
4. Add 2 tablespoons vinaigrette to salad and toss to coat thoroughly.
5. Serve on four individual salad plates and top with crumbled goat cheese.

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