March 29, 2013

Garden of Eden Spring Salad

Flavor upon flavor, this salad contains a bright array of fresh, healthy ingredients that contain amazing textures and colors paired so  incredibly together.  Indescribable. This recipe is a crown jewel. Spring mix tossed in a honey-basil-Champagne dressing, dried figs, pomegranate arils, avocado, banana, toasted almonds, and fried cheese coins.  I call it "Garden of Eden" as a reminder of the wonderful foods God has provided us in this life.  Not only food to sustain us, but food to enjoy and to marvel at and celebrate with.  Flavors, colors, textures...a never ending range of possibilities. 
  • 10 ounces of Spring Mix or other rustic/baby greens
  • Honey Basil Champagne dressing (recipe to follow)
  • 3-6 dried figs, quartered
  • 1 pomegranate, seeds and juices reserved (or POM brand pomegranate arils)
  • 1 avocado, thinly sliced
  • 1 banana thinly sliced
  • 1 cup of toasted slivered almonds
  • 1/2 cup of soft cheese spread like Aoulette or Borsin (you can also use goat cheese), divided
For frying the cheese coins:
  • 2 Tbsp. flour
  • 1 raw egg, scrambled
  • 1 cup breadcrumbs like panko
  • Oil for fying
 Cheese coin:
(Mise en place: 3 dishes for dredging, paper towel lined plate, slotted spoon)
  1. Divide cheese spread into 6 small balls and flatten into disks
  2. Using a basic dredging method, dredge cheese in flour, then egg and finally the breadcrumbs.
  3. Place the disks on  plate in the refrigerator for about 20 minutes.   
  4. Heat oil for frying/sauteing  and fry the cheese disks until lighlty golden brown (I don't like heavily fried food so I saute them in about1/2 inch of olive oil).
  5. Drain on a paper towel and set aside
  • 3/4 cup Champagne Vinegar
  • 1Tbsp. Dijon mustard
  • 1/4 cup olive oil
  • 1/4 cup  honey
  • Freshly ground pepper
  • Pinch of Kosher Salt
  • 1/4 cup fresh sweet basil, chopped
  1. In a blender, add all ingredients except the basil.
  2. Process until smooth. 
  3. Add  basil and pulse only until basil is blended into dressing. 
  4. Refrigerate until ready to use.
Assemble the salad:

1.  Toss greens with dressing, using about 1/4 cup to start.
2.  Top with remaining ingredients, arranging them on the salad platter/bowl and finishing with cheese coins.


  1. Oh wow...the fried cheese coins sound awesome!! What a great addition to a salad. Thanks for linking this up to the last Weekend Kitchen Party - hope you'll come link up something else this weekend!


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