Oh, sure...tease me. Just when it's -1 farenheit in the Northeast, and anything green in the produce aisle probably grew up in a South American country, was harvested well over a month ago and is already showing signs of a slow, wilting death.

Why dost thou mock me so?

This is seriously my favorite salad in the world! There is one restaurant in my town that makes it, except they use a berry vinaigrette, and it is delicious. I've tried to recreate it on my own but with no such luck (I can't find a good berry vinaigrette). I might have to try with the honey mustard vinaigrette. Sounds so good!

I love a simple tossed salad with a vinaigrette. Elise are those carrots I see in the photo?

My most used salad dressing recipe and which I also use for light pasta sauce is
1 to 2 tsp lemon juice or rice wine vinegar, salt and pepper to taste ( 1/8 tsp or so), 1/2 to 1 clove of finely minced garlic, shake well in a small jar.
Then add 1 to 2 tablespoons of extra virgin olive oil then shake jar vigorously till well blended for a single serving.

I also make my friend's honey mustard dressing.

2 tablespoons honey
2 tablespoons Dijon mustard or Sheryl uses plain yellow mustard
2 tablespoons rice wine vinegar
1/2 cup vegetable oil
1/4 teaspoon salt

In a small bowl or measuring cup, whisk together the honey, mustard and vinegar. Slowly add the oil in a steady stream, and whisk until all the oil is added and the mixture is emulsified. (Or use a food processor to make the dressing as I do streaming in the oil from the top) Add the salt and whisk together. Adjust seasoning to taste.

Sounds like a great dressing, thanks! And those are red bell peppers in the photo, though you could easily use carrots. ~Elise

I do a similar salad, baby spinach, pecans, goat cheese, fresh strawberries sliced, red onion diced or sliced and a rasberry vinaigrette that you buy at any supermarket. Very good. just put spianch leaves in salad bowl and all of the other ingrediants and then dress with the rasberry vinaigrette.

This looks like a great recipe to have at parties or served at barbeque or pizza parties. Will have to give it a go, maybe even figs would go well with this salad.

I made this dressing for similar salad for lunch and it was fabulous! I don't care for goat cheese, but added blue cheese, apple pieces, sunflower seeds, craisins and green olives. Awesome, thank you so much!

I forgot to add in my comment my favorite salad to enjoy. (This is also good with bacon) The basic ingredients are tomatoes, sliced red onion, pecans, blue cheese and a herbed balsamic vinegarette dressing. Sometimes I add chopped spinach or other greens to it if I have them.

For a real treat, try roasting the pecans in maple syrup! To. Die. For.

This is truly one of my favorite salads. What better to pair with goat cheese than fruit. I add slices of Bosque Pears to this salad because they are in season and they add beautiful aroma and color to the dish.

Please tell this fool what "honey mustard" is. Thanks.

You can buy it in the grocery store, in the condiments section. Mustard sweetened with honey. ~Elise

I love this salad. I add cubed apples instead of the bell pepper for an additional touch of sweetness and if I make it for a small crowd roll chunks of goat cheese in breadcrumbs and fry it. Yum!

I made this for a dinner party the other day to rave reviews, thank you so much!

I've been holding on to this recipe for a sunny, warm (ish) day in New Jersey. Today was the day. Well worth the wait...this one is a keeper!

Thanks again!

I made this salad last weekend at the request of one of the pickiest eaters in the universe and she loved it. We all did. Another home run. Thanks Elise!

I made this salad for the first time a month ago and I've been eating it non-stop ever since. It is delicious!

As for crumbling chevre- I froze mine for an hour or two, then cut it with a knife and sprinkled it on the goat cheese while it was still kind of frozen. Work fast before it defrosts and turns (deliciously) creamy again!