Fresh Herb Salad with Almonds, Seeds & TomaProvence
Serves 4-6
4 oz Point Reyes TomaProvence, shredded
2 tablespoons toasted sesame seeds
¼ cup toasted sunflower seeds
1/2 cup toasted almonds, chopped
8 oz arugula, washed & dried
2 cups mixed herbs (we like a blend of parsley, basil & mint), cleaned
1 shallot, minced
1 teaspoon Dijon mustard
¼ cup champagne vinegar
¾ cup olive oil
Salt and pepper, to taste
Preheat oven to 375F. Line a sheet pan with parchment paper and spray with nonstick spray.
Spread shredded TomaProvence onto sheet pan in a thin even layer. It should be lacy in appearance with gaps where parchment is visible. Bake until golden brown, about 10 minutes. Cool completely. Once cool, crumble and mix in with seeds and almonds. Set aside.
Place arugula in large mixing bowl. Gently pull herbs from stems, tearing larger leaves in half. Add herbs to arugula.
For the vinaigrette, place shallot, Dijon and vinegar in a small bowl. Whisk in the olive oil until well combined. Season with salt & pepper.
Add about ¼ of the vinaigrette to the arugula mixture. Toss gently to evenly coat. Add more, a little at a time, until dressed to your liking. Place salad in serving bowl or on serving plates, top with TomaProvence mixture and serve immediately.
NOTE: Leftover TomaProvence mixture can be stored in an airtight container at room temperature for about a week.
