Farmstand Salad Recipe
A bed of leafy greens with goat cheese, fresh strawberries, blueberries, farm fresh cucumber, Roma tomato, hardboiled egg + house made croutons with a white balsamic dressing.
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Ingredients
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Salad base & produce
Cheese & garnish
White balsamic dressing
House-made croutons
Method
House-made croutons
Prepare and toast croutons
Preheat the oven to 375°F (190°C). Spread the bread cubes on a baking sheet. In a small microwave-safe bowl, melt the butter (or warm the olive oil) and stir in garlic powder, dried herbs, and 1/4 tsp sea salt. Drizzle or toss the seasoned fat over the bread cubes so they are evenly coated. Spread in a single layer and bake 8–12 minutes, stirring once halfway, until golden and crisp. Remove and cool on a rack.
Hardboiled eggs
Cook eggs
Place eggs in a small pot and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover, remove from heat, and let sit 9–10 minutes for firm yolks. Transfer eggs to an ice bath for 5 minutes. Peel and halve or quarter eggs just before assembling the salad; season lightly with salt and pepper.
White balsamic dressing
Make dressing
In a medium bowl or jar combine white balsamic vinegar, Dijon mustard, honey, minced garlic, minced shallot, and lemon juice. Whisk or shake to emulsify while slowly drizzling in the olive oil until fully combined and slightly thickened. Season with 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper. Taste and adjust sweetness or acidity by adding a little more honey or vinegar as needed. Refrigerate up to 3 days; bring to room temperature and re-whisk before using.
Salad assembly
Prep produce
Wash and dry the mixed greens thoroughly (use a salad spinner if available). Hull and quarter the strawberries, rinse and drain blueberries, thinly slice the cucumber, and cut the Roma tomato into wedges. Keep ingredients chilled until ready to assemble.
Assemble the salad
On a large platter or individual plates, arrange 6 cups of mixed greens as a bed. Evenly scatter the strawberries (1 cup), blueberries (1/2 cup), cucumber slices (1/2 cup), and tomato wedges across the greens. Nestle halved or quartered hardboiled eggs (2 eggs) evenly around the salad. Sprinkle crumbled goat cheese (1/2 cup) over the top, then add 1 cup of the cooled house-made croutons.
Dress and finish
Just before serving, drizzle the white balsamic dressing over the salad — about 3–4 tablespoons for a lightly dressed 4-person salad (adjust to taste). Gently toss or leave arranged and serve with extra dressing on the side. Finish with a few pinches of flaky sea salt, freshly ground black pepper, and a sprinkle of sliced chives (1 tsp) if desired.