Noble House Salad Recipe

Prep cucumbers

Wash the cucumber and trim the ends. If desired, peel partially for stripes. Slice the cucumber lengthwise and remove seeds with a spoon (optional). Cut into 1/4-inch half-moons and place in a bowl.

Toast almonds

Heat a dry skillet over medium heat. Add the whole almonds in a single layer and toast, stirring frequently, until fragrant and lightly browned, 4–6 minutes. Transfer to a plate to cool to room temperature so they remain crisp.

Crumble goat cheese

Use a fork to crumble the goat cheese into small bite-sized pieces. Keep refrigerated until ready to assemble to maintain texture.

Assemble salad

In a large mixing bowl, combine the mixed salad greens and sliced cucumbers. Add the dried cranberries and about two-thirds of the toasted almonds (reserve some for garnish). Season lightly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper and toss gently to combine.

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey, minced shallot, minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk or shake to combine until smooth.

While whisking continuously, slowly stream in the extra-virgin olive oil until the dressing emulsifies into a glossy vinaigrette. Taste and adjust seasoning — add more honey if too tart, a pinch more salt if needed, or 1/2 teaspoon water to loosen if too thick.

Let the vinaigrette rest for 5 minutes to allow flavors to meld, then give it one final whisk.

Dress the salad just before serving: drizzle about 3 to 4 tablespoons of the red wine vinaigrette over the assembled salad (start with less; you can add more to taste). Toss gently to coat the leaves evenly without bruising.

Scatter the crumbled goat cheese over the top, then sprinkle the remaining toasted almonds for crunch. Taste and adjust with additional salt or pepper if necessary.

Transfer to a serving bowl or divide among 4 plates. Serve immediately with any remaining vinaigrette on the side.