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Cake

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This unconventional dish plays with textures and flavors, combining the creamy tang of crumbled chèvre with the bright acidity of fresh blueberries and raspberries. The crunch of sugar snap peas and roasted almonds provides a delightful contrast to the tender mixed greens. A light drizzle of Dijon mustard adds a subtle kick, while sea salt enhances the natural sweetness of the fruit. Perfect for a light lunch or a sophisticated appetizer, this salad is easy to assemble and impressive in presentation. ItâÂÂs a refreshing departure from traditional desserts, offering a unique culinary experience that balances sweet, savory, and crunchy elements in every bite.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 955.0
Dietary: Gluten-free, Vegan, Vegetarian
Description
This unconventional dish plays with textures and flavors, combining the creamy tang of crumbled chèvre with the bright acidity of fresh blueberries and raspberries. The crunch of sugar snap peas and roasted almonds provides a delightful contrast to the tender mixed greens. A light drizzle of Dijon mustard adds a subtle kick, while sea salt enhances the natural sweetness of the fruit. Perfect for a light lunch or a sophisticated appetizer, this salad is easy to assemble and impressive in presentation. ItâÂÂs a refreshing departure from traditional desserts, offering a unique culinary experience that balances sweet, savory, and crunchy elements in every bite.
Ingredients
  • 1 Teaspoon. Dijon mustard
  • 1 Teaspoon. sea salt
  • 7 Oz. mixed greens
  • 2 C. sugar snap peas
  • 2 C. blueberries
  • 2 C. raspberries
  • 1 C. crumbled chèvre (If you
  • 1 C. roasted almonds (see
Directions
  1. 1
    Preheat oven to 350ðF (175ðC). Spread almonds on a baking sheet and roast for 8-10 minutes until fragrant and lightly golden. Let cool.
  2. 2
    If using a soft chèvre log, freeze for 15 minutes to firm up, then crumble into rough pieces with your hands or a fork.
  3. 3
    Wash and thoroughly dry the mixed greens. Place them in a large serving bowl.
  4. 4
    Trim the ends of the sugar snap peas if desired, and add them to the bowl with the greens.
  5. 5
    Gently toss the blueberries and raspberries into the salad bowl.
  6. 6
    Sprinkle the crumbled chèvre evenly over the top.
  7. 7
    Scatter the roasted almonds over the salad for crunch.
  8. 8
    Drizzle with Dijon mustard (or whisk mustard with a little oil/vinegar for a dressing) and sprinkle with sea salt to taste.
  9. 9
    Serve immediately while ingredients are fresh and distinct.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 955.0kcal
% Daily Value *
Total Fat 30.2g47%
Saturated Fat 2.2g12%
Cholesterol 0.0mg0%
Sodium 4925.7mg206%
Total Carbohydrate 135.0g45%
Dietary Fiber 8.6g35%
Sugars 122.9g
Protein 14.3g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: salad, chèvre, blueberries, raspberries, sugar snap peas, mixed greens, dijon mustard, roasted almonds, sea salt, light lunch, appetizer, fresh fruit, creamy cheese, crunchy texture, sweet and savory, easy recipe, colorful dish, summer salad, gourmet salad
Read it online: https://www.chefs-mate.com/recipe/cake-9/