Mixed Baby Greens Salad with Peach, Mustard & Rum Vinaigrette
This mixed green salad is perfectly paired with a Peach, Mustard and Rum Vinaigrette and topped off with Honey Mustard Almonds and Pistachios.
Mixed Baby Greens Salad:
8ozmixed baby greens
2Tbspfinely chopped shallot
¼cupfinely chopped yellow pepper
20cherry tomatoes, halved
2Tbspgoat cheese, crumbled
1medium apple, diced
Peach, Mustard & Rum Vinaigrette:
4tspwhite wine vinegar
1tspgrated fresh ginger
1tspdry mustard powder
Kosher salt and freshly ground pepper, to taste
Honey Mustard Almond & Pistachios:
¼cuppistachios, unsalted, shelled
¼cupalmonds, unsalted, shelled
4tspprepared honey mustard
In a bowl combine greens, shallot and pepper together. Toss the salad with Peach, Mustard & Rum Vinaigrette as desired. Season with salt and pepper. Top each serving with goat cheese and cherry tomatoes. Garnish with apple and Honey Mustard almonds & Pistachios.
In a small food processor blend peaches with lemon juice and vinegar. Blend in canola oil with remaining ingredients. Refrigerate until ready to use.
Honey Mustard Almonds & Pistachios:
Preheat oven to 350 °F. Combine mustard and water together in a bowl. Add the nuts and mix together. Place the nuts on baking sheet lined with parchment paper. Bake approximately 4 minutes, stirring occasionally until the nuts are glazed and evenly browned.
Amount Per Serving
% Daily Value *
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.