Another salad recipe to add to your collection.
I think I am on a roll trying new salad recipes. I said a few weeks ago that I led a pretty sheltered life when it came to trying different salad recipes. Growing up eating a “combination salad” or wilted lettuce salad made me yearn for something more. I knew there was a whole world of salad ingredients and combinations of dressings, fruits, and nuts that could take an ordinary salad to a whole different level.
I love salads of almost any variety and use to think they were better when I had them in a restaurant. Now, I am rethinking that thought because I have been trying some wonderful recipes and usually come up with my own variations. This particular salad came out of aWilliam Sonoma salad book. It called for spring mix and goat cheese. Now how boring is that. The baked goat cheese was a nice addition but, I decided to add some chopped dates to add a little sweetness and I just happened to have some pea sprouts on hand and I added some toasted walnuts. Those changes really perked up this salad. If you don’t have access to pea sprouts maybe try some alfalfa sprouts or arugula. I think figs would be a good substitute for the dates. Also, next time, I’m giving the baked goat cheese rounds a drizzle of honey.
The first time I made this salad, I served some warm bread with the meal and we had two goat cheese rounds on our salads. We spread the goat cheese on some of the bread and it was delicious.