Search recipe:
- Mixed Greens with Goat Cheese Dressing
-
- 6 oz Plain Fresh Goat Cheese, at room temperature
- 1/4 cup Buttermilk
- 2 tsp White Wine Vinegar
- 1 tsp Dijon Mustard
- 1 tsp Fresh Thyme, minced
- 1 tsp Fresh Parsley, minced
- pinch Grated Lemon Zest
- to taste Salt & Pepper
- Mixed Greens
- Directions
- Whisk all ingredients (except the greens) together in a small bowl. Thin if necessary with additional buttermilk. Taste and adjust the seasoning. Use immediately or cover and refrigerate. Toss mixed greens with the dressing and serve immediately.
- Provided by:
- Black Mesa Ranch in Snowflake, AZ
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Chile Acres
Jimmie & Celia Peterson Tonopah, Arizona, 85354View details |
|
Chiva Risa Ranch
Bisbee, Arizona View details |
|
Crow's Dairy, Inc
Wendell & Rhonda Crow - Mary Lou & Erik Hernandez Buckeye, Arizona, 85326View details |
|
Fiore Di Papra
Alethea Swift Pomerene, Arizona, 85627View details |
|
Foote's Hold Dairy
John Foote Dudleyville, Arizona, 85192View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
|
The Simple Farm
Michael and Lylah Ledner Scottsdale, AZ, 85260View details |
Popular Ingredients:
All Ingredients
Featured Recipe
Steamed Sea Bass on Spinach
Remove rind from lemon using a vegetable peeler. Reserve lemon rind. Peel and section citrus over a large bowl. Squeeze membranes to extract juice, reserving 3 tablespoons juice. Set sections aside. Discard membranes and lime rind. Combinde sections, reserve 3 tablespoons juice, shallots, butter, oil and 1/8 teaspoon salt in a small saucepan. Bring to a boil. Remove from heat; stir in dill. sprinkle fillets with 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange fillets in a steamer basket. Combine reserved lemon rind and water in dutch oven. Place a steamer basket into a pan and bring to a boil. Steam fillets, covered 12 minutes or until fish flakes easily when tested with a fork. Place spinach in a large nonstick skillet over medium-high heat, saute 3 minutes or until wilted. Sprinkle spinach with 1/4 teaspoons salt and 1/8 teaspoon pepper. Place 1/2 cup spinach on each of 4 plates. Top each portion with 1 fillet and about 3 tablespoons lemon juice. makes 4 servings.
