Chevre and Field Greens Salad with Roasted Garlic Vinaigrette
Chef Jeffrey Lang, The Alchemist, Waterbury, Vermont
8 oz. mesclun mix
8 oz. baby arugula
1/2 cup toasted walnuts
1/4 cup dried cranberries
2 oz. chevre, crumbled
1 tablespoon roasted garlic
1/4 cup cider vinegar
1/2 cup extra virgin olive oil
Salt and pepper, to taste
Combine roasted garlic, vinegar, salt, and pepper and whisk while slowly adding olive oil.
Mix mesclun greens, baby arugula, walnuts, and cranberries.
Dress with vinaigrette and toss.
Top with crumbled chevre.