Once in a blue moon two food groups find each other, decide to become involved, and the world is a better place for it. Hot fudge and anything, rice crispies and marshmallows, caviar and creme fresh, and goat cheese and berries. We’re ready for spring – and I know our friends who have snow are, too – and this tastes like springy summer on a plate!
As much as I adore goat cheese and pear (like in our grown up grilled cheese yesterday) there is an unmistakably perfect balance between a sweet/tart firm berry and a mellow creamy goat cheese. This salad is easy enough to make for lunch at home, is hardy enough to pack for lunch at work and is special enough to serve for a luncheon. We’ve layered baby spinach leaves, candied walnuts (or just toasted, if you prefer), blue berries, raspberries and crumbled goat cheese (this one is from Vermont Creamery). To make your own crumbled goat cheese, place your goat cheese in the freezer for about 15 minutes so that it’s firm and starting to get a little icy – it should crumble easily into a bowl and will return to room temp very quickly. Dress the salad with some balsamic vinegar, olive oil, and a pinch of salt and pepper.