A completely cultured dressing covers these simple but elegant salads, which are best served ice-cold. Chopped bacon bits make this appetizer just a little heartier.
INGREDIENTS:
- 4 ounces semi-soft goat cheese, crumbled
- 1/2 cup cultured buttermilk
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. honey
- 1 Tbsp. sea salt
- 4 tsp. coarsely crushed black peppercorns
- 4 cups baby spinach and young lettuce, combined
- 1/2 cup roasted, salted pistachios, shells removed
INSTRUCTIONS:
- Chill four small glass salad plates in the freezer.
- To make the dressing, blend in a blender or food processor on medium: goat cheese, buttermilk, vinegar, honey, and sea salt until smooth. Add crushed peppercorns and pulse until combined. Transfer dressing to a jar or dispenser and refrigerate until salads are made.
- Remove chilled salad plates from freezer and divide greens evenly among them. Chop pistachios and sprinkle across the salads.
- Alternatively, place undressed salads in the refrigerator until ready to serve. When ready, remove salads from refrigerator, drizzle with goat cheese dressing, or serve the dressing alongside the salads.
