Watercress and Spinach Salad Recipe with Chèvre Cheese

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Photo by Adobe Stock/cobraphoto
The fresh flavor of herbes de Provence takes this simple salad to a new level.

Ingredients

  • 2 rounds (5- or 6-ounce) chèvre cheese, sliced into thirds for 6 pieces total
  • 4 tablespoons extra-virgin olive oil
  • 1/2 cup unseasoned breadcrumbs
  • 1 tablespoon herbes de Provence
  • 1 bunch spinach (12 ounces)
  • 1 bunch watercress (8 ounces)
  • 1/2 cup extra-virgin olive oil
  • 2 1/2 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • 2 teaspoons Dijon mustard
  • 1 teaspoon herbes de Provence
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 sweet red pepper, cut in strips

Directions

  • Thoroughly coat the cheese rounds with oil.
  • Mix together the breadcrumbs and herbes de Provence, and press the mixture all over the cheese rounds.
  • Refrigerate, covered, for 1 hour.
  • Wash, dry, and trim the stems of the spinach and watercress.
  • Refrigerate until ready to use.
  • Combine all dressing ingredients except red pepper.
  • Just before serving, bake the breaded chèvre rounds in an oven preheated to 400°F for 5 to 10 minutes, or until warm and softened.
  • Toss the greens with the dressing, and divide among 6 plates.
  • Place the warm cheese rounds in the center of each plate, and garnish with red pepper strips.
  • Learn more about spice blends in Make Your Own Homemade Seasonings with These Delicious Spice Blends.
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Mother Earth News Gardening
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