Prepare and chill fresh components. Wash and thoroughly dry the mixed salad greens; place in a large bowl and keep chilled. Trim and blanch the green beans in simmering salted water for 2–3 minutes until bright green and tender-crisp; immediately transfer to an ice bath to stop cooking, then drain and pat dry. Thinly slice the cucumber and radishes. If using fresh peas, blanch 30–45 seconds and cool; if frozen, thaw and drain well.

Roasted Fields Vegetables

Roast vegetables

Preheat the oven to 425°F (220°C). Toss the baby carrots and baby beets with 2 tbs olive oil, 1 tsp honey, thyme, 1/2 tsp salt and 1/4 tsp black pepper in a bowl until evenly coated. Spread in a single layer on a rimmed baking sheet lined with parchment. Roast for 20–30 minutes, turning once halfway through, until vegetables are tender and caramelized at edges (beets may take slightly longer). Remove from oven and let cool slightly.

Warm Goat Cheese Croutons

While vegetables roast, prepare the croutons. Toss bread cubes with 1 tbs olive oil and 1/4 tsp salt; spread on a small baking sheet and toast in the oven (can go in with the vegetables) for 8–10 minutes or until golden and crisp. Remove and rub each warm crouton lightly with the cut side of the garlic clove. Crumble goat cheese and press a small amount onto the warm croutons so it softens and adheres; set aside and keep warm.

Fields & Ivy Vinaigrette

In a small bowl or jar, whisk together 2 tbs white wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, minced shallot and lemon zest. Slowly whisk in 4 tbs extra-virgin olive oil until emulsified. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or seasoning as needed.

Assembly & Garnish

In the large bowl with the dried salad greens, add the blanched green beans, cucumber slices, radish slices and peas. Drizzle about 2/3 of the vinaigrette (reserve some for guests to add more) over the salad and gently toss to coat, taking care not to bruise delicate leaves.

Transfer the dressed salad to a serving platter or divide among plates. Arrange warm roasted carrots and beets over the greens. Scatter the warm goat cheese croutons on top.

Finish with toasted sliced almonds, snipped chives and a few microgreens or edible flowers for visual contrast. Serve immediately with the remaining vinaigrette on the side.