Recipe: Fresh Greens with Goat Cheese and Honey-Lemon Dressing

This dressing is simple—no fancy fruity flavors or vinegars, just nature's own luscious fat, acid, sweetness, and spices to garnish a spring harvest.

    • 4 cups of fresh salad greens
    • 2 ounces of fresh goat cheese (chevre)
    • 2 tablespoons lemon juice
    • 1 tablespoons honey
    • 2 tablespoons extra-virgin olive oil
    • ¼ cup of dried cranberries (or other dried fruit)
    • ¼ cup walnuts or almonds, roughly chopped
    • salt and pepper to taste

Place greens, nuts, and dried fruit in a large salad bowl. In a smaller bowl, whisk together the honey, olive oil, and lemon juice. Add salt and pepper to taste.

Toss the salad with the dressing and crumble the goat cheese on top.

To read about Margaret's experience harvesting greens at the Yale Farm, click here.

Presented by

Margaret Tung is a member of the Yale College class of 2010. More

Margaret Tung is a member of the Yale College class of 2010. She writes a column called "Natural Nibbles" for the Yale Sustainable Food Project's blog.

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