Triangle (v) Recipe

Prep and roast

Preheat oven to 400°F (200°C). Place halved cherry tomatoes in a small baking dish or rimmed sheet. Toss with 1 tablespoon olive oil, minced garlic (if using), 1/4 tsp salt, and 1/8 tsp black pepper. Spread in a single layer.

Roast for 12–18 minutes, until tomatoes are softened, slightly blistered, and juices are concentrated. Remove from oven and let cool to warm or room temperature while you assemble the salad.

Toast the walnuts in a dry skillet over medium heat for 3–5 minutes, shaking the pan frequently, until fragrant and lightly browned. Transfer to a plate to cool (they will continue to cook slightly in the hot pan).

Whisk together 3 tablespoons fresh lemon juice, 3 tablespoons extra-virgin olive oil, 1 teaspoon Dijon mustard, and 1/2 teaspoon honey or maple syrup (if using) in a small bowl. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust acidity or seasoning. Alternatively, combine ingredients in a jar and shake vigorously until emulsified.

Place 6 cups mixed greens in a large bowl or divide between plates.

Add roasted tomatoes (about 1 cup), 1 cup cucumber (sliced or diced), and 1/4 cup thinly sliced red onion evenly over the greens.

Crumble 4 oz chèvre over the salad in small pieces for even distribution.

Sprinkle toasted walnuts (1/2 cup) over the top.

Drizzle the lemon vinaigrette over the salads—start with about 2–3 tablespoons and toss gently to coat. Add more dressing to taste.

Season with additional salt and pepper if needed. Serve immediately while roasted tomatoes are still slightly warm for best flavor contrast.

For chicken: grill or pan-sear a 4 oz chicken breast seasoned with salt and pepper until internal temperature reaches 165°F (approx. 6–8 minutes per side depending on thickness). Let rest 5 minutes, slice, and place on top of salad (add-on costs indicated on menu).

For salmon: season a 6 oz salmon fillet with salt and pepper. Pan-sear skin-side down in 1 tsp oil over medium-high heat for 4–5 minutes, flip and cook 3–4 minutes more until internal temperature reaches 125–130°F for medium (or to your preference). Rest 3–4 minutes, flake or slice and place atop salad.