To turn this into a complete meal, I serve crusted chicken breast on this salad.
Honey Mustard Dressing:
1/4 cup Honey (or Agave Nectar)
2-3 tbsp Dijon mustard (based on the sharpness of the mustard)
1 shallot, minced
1 tbsp vinegar, apple cider or red wine.
Juice of 1/2 a lemon
salt and pepper to taste
Whisk the ingredients together.
Salad:
8 cups mixed greens
small red onion, thinly sliced
4 oz (1/2 cup) of goat cheese, crumbled
Mix the greens, onion and goat cheese. Just before serving, add dressing as needed. Top with crusted chicken (if using).
Honey Mustard Dressing:
1/4 cup Honey (or Agave Nectar)
2-3 tbsp Dijon mustard (based on the sharpness of the mustard)
1 shallot, minced
1 tbsp vinegar, apple cider or red wine.
Juice of 1/2 a lemon
salt and pepper to taste
Whisk the ingredients together.
Salad:
8 cups mixed greens
small red onion, thinly sliced
4 oz (1/2 cup) of goat cheese, crumbled
Mix the greens, onion and goat cheese. Just before serving, add dressing as needed. Top with crusted chicken (if using).
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