Shop for Sahale Snacks Greens with Valdosta, Goat Cheese & Balsamic Vinaigrette A simple, classic everyday meal or side that tastes great all year! Add leftover chicken and roll in a whole wheat pita or wrap for a delicious & nutritious quick lunch or snack. 2 tablespoons balsamic vinegar 1 teaspoon lemon juice (or verjus) 1 teaspoon Dijon mustard ¼ teaspoon dry mustard ¼ teaspoon mustard seeds, ground ½ teaspoon dry thyme ¼ cup canola oil ¼ cup extra virgin olive oil Sea salt & freshly ground black pepper to taste 4 cups assorted organic tender greens, washed and spun dry 2-3 ounces of your favorite local fresh goat cheese, crumbled 4 ounces Sahale Snacks Valdosta Blend In a medium bowl, combine the balsamic vinegar, lemon juice, Dijon mustard, dry mustard, ground mustard seed and thyme with a wire whisk. Slowly drizzle in the oils. Season to taste with salt and pepper. Reserve dressing. In a large bowl, combine the lettuce with the Valdosta Blend and crumbled goat cheese. Drizzle in 2-3 tablespoons of dressing along with a pinch of sea salt and freshly ground black pepper and gently toss. Serve immediately. Enjoy! Makes 4 small or 2 large servings. Chef Danielle’s Notes: Verjus is the juice of tart unripe wine grapes. It is sometimes used in areas where lemons are not grown when desiring to cook locally. The vinaigrette makes 6 ounces and is best made a day in advance to allow flavors to blend. Tip – For Always Fresh Crisp Greens: buy the freshest greens at your local farmers market always use a salad spinner to wash lettuce (wash until the water is free of dirt and spin dry). Place in a plastic bag and cut a few small holes to allow lettuce to breath. If washed and stored as mentioned for one day before use – the lettuce will have a chance to crisp up and be at its peak. Back to Idea List   VIEW OUR BLOG  COPYRIGHT 2008 SAHALE SNACKS, INC. ALL RIGHTS RESERVED.